This is homemade Thai egg salad just like Mama Noi makes it! The secret this dish is getting the oil nice and hot before you cook the eggs so that they go fantastically crispy. And the combination of fish sauce, lime and sugar for the salad dressing is just so good. It’s sweet, salty and sour – all the things you want in a Thai salad dressing!
Thai Crispy Egg Salad
4 eggs
vegetable oil for shallow frying
1 small onion, cut into wedges
4 stalks Chinese celery*, stems and leaves roughly chopped
2 egg tomatoes, cut into small wedges
3 spring onions (scallions), finely sliced
¼ cup roughly chopped coriander (cilantro)
2 tbsp fish sauce
3 tbsp lime juice
2 tbsp white sugar
steamed rice to serve
- Pour enough vegetable oil in a wok or non-stick frying pan to come to about a 4cm (1 inch) depth. Heat the wok over medium-high heat. When the oil is hot, crack an egg into a small bowl. Then carefully pour the egg into the oil. There will be some splatter so watch out! Cook, splashing the egg with oil, for 1-2 minutes or until crispy and well cooked. Drain on paper towel and repeat with remaining eggs.
- Place the onion, tomatoes, spring onion and coriander in a large bowl. Cut the crispy eggs into chunks and add those too. Then add the fish sauce, lime juice and sugar. Toss until well combined. Serve with rice.
- Notes: – Chinese celery is much thinner and much milder than regular celery. Look for it in your Asian grocery store. If you can’t find it, use the leaves of regular celery and/or just 1 stalk, finely sliced.
