Yum Khai Dao
A popular Thai salad featuring crispy, deep-fried eggs tossed with fresh herbs, vegetables, and a spicy, tangy dressing, creating a balance of sweet, sour, salty, and spicy flavors with contrasting textures.
Ingredients
- 2 whole eggs, 2 per serving
- 1 - 2 C celery leaves
- 1 - 2 C tomatoes
- 1 - 2 C cucumber
- 1/3 C shallots or onion
- 1/3 C green onion
- 1 - 3 pods chili
- 4 - 5 tbsp cooking oil
Condiments
- limes
- fish sauce
- sugar
Instructions
Prep:
- Deep fry eggs both sides until well done or crispy. Chop celery leaves, cucumber and tomato into ½ inch pieces. Slide shallots or onion and green onion to 1-inch pieces and put everything on the side. Remove the stems from the chili pods and smash with the side of a large knife (or mince into small pieces).
Cook:
- Cut the fried eggs into four pieces. Put the chopped vegetables into a bowl and mix with the fried eggs.
- Put fish sauce and sugar in a small cup and stir the sugar until it dissolves.
- Add the fish sauce and sugar mixture and the chili to the bowl of egg and vegetables, and squeeze limes on top.
- Mix well and taste. Add more condiments as desired.
Nutrition
Calories: 216kcalCarbohydrates: 6gProtein: 7.4gFat: 18.7gSaturated Fat: 3.6gCholesterol: 186mgSodium: 308mgPotassium: 313mgFiber: 1.3gSugar: 2.6gCalcium: 53mgIron: 1mg
Tried this recipe?Let us know how it was!