Fried Egg Salad [Yam Khai Dao]

Fried Egg Salad [Yam Khai Dao]

Adapted, honest appropriate moderately, from the Pok Pok Cookbook

I made a total lot of liberal interpretations here. I historic readily-obtainable celery, now not Chinese. I historic lower than one chile because my husband declared it “plenty sizzling” most productive to search out that we would possibly well perchance well now not catch minded the second, for the reason that diversified dressing ingredients mellowed it plenty. When you’ve bought palm sugar and opt to manufacture palm sugar straightforward syrup (here’s the recipe online), you fully would possibly well perchance well catch to, but I honest appropriate historic 1 tablespoon water + 1 teaspoon darkish brown sugar as an different. Lastly, the salad is alleged to be tossed on the consequence in a sizzling wok with the dressing you’ve made, but I chanced on pouring the sizzling dressing over the salad and tossing it to be an acceptable change. It most productive frivolously wilted the ingredients, my need. For the to-the-letter model, plus an practically unfair quantity of palatable inspiration in one space (hey, fish sauce wings, papaya salad and grilled corn with salty coconut cream), I’m able to now not advocate the cookbook sufficient.

Serves 2 to 6 4 (as share of a greater meal), but it also makes an very honest appropriate single-serving meal for a hungry human

Eggs

2 gigantic eggs, at room temperature

Ample vegetable oil to put a depth of 1/4-fling

Salad

1 cup frivolously-packed torn inexperienced leaf lettuce (approximately 2-fling pieces)

1/4 cup thinly sliced yellow onion

1/4 cup thin or julienned carrot strips

1/4 cup coarsely chopped celery, Chinese or diversified, consist of leaves

1/4 cup frivolously packed coarsely chopped cilantro, thin stems and leaves

Dressing

1 1/2 tablespoons lime juice (Key limes are suggested, but don’t fuss at the same time as you happen to can’t salvage them)

1 1/2 tablespoons palm sugar straightforward syrup [see Note up top] or 1 tablespoon water + 1 teaspoon darkish brown sugar

1 tablespoon Thai fish sauce

1 1/2 teaspoons (1 gigantic clove) very thinly sliced garlic

2 novel Thai chiles, preferably inexperienced, thinly sliced (more or less to taste)

Fry eggs: Heat a wok or dinky skillet over the absolute top warmth. As soon as sizzling, add sufficient oil to put a depth of a true 1/4-fling. As soon as the oil is sizzling sufficient to smoke, fastidiously crack the eggs into the oil — cautiously, as they’ll splatter plenty — and slit back the warmth to medium-high. The eggs will roar, sputter and the whites would possibly well perchance well catch to puff and form translucent bubbles. When they’re very crispy and a deep golden brown beneath, Forty five seconds to 1 minute, lisp a thin spatula to flip the eggs, trying to now not interrupt the yolks but now not fretting if it happens. Cook for one more minute on the second facet, until the yolks are intention but nonetheless moderately of molten (purpose to catch them moderately less free than mine, proven above). Switch eggs to paper towels; you would possibly well perchance well well cook dinner them up to Quarter-hour before serving. Discard oil and wipe out wok or skillet.

Assemble salad: Enlighten all salad ingredients in a huge bowl. Quarter the eggs via the yolks and add them to the salad.

Create the dressing: Enlighten the lime juice, palm syrup or darkish brown sugar and water, fish sauce, garlic and chiles in the identical wok or skillet. Self-discipline it over medium warmth and warmth the mix until it honest appropriate begins to sizzle on the perimeters, lower than 30 seconds.

End and relief: Pour the sizzling dressing over the salad and eggs. Lope gently to combine. When you’re feeling esteem, transfer the salad, liquid at all, to a plate in a low heap. Spend straight away.