Ingredients

Eggs 2

Dressing:

– Fish Sauce – 1 tablespoon

– Lime Juice – 1 lime

– Sugar – 1/2 tablespoon

– Tamarind Water – 1/2 tablespoon

– Toasted Chili Powder – 1 teaspoon

Salad:

– Finely Sliced Shallots – 10 g

– Picked Coriander – 8 g

– Picked Mint – 8 g

– Finely Sliced Spring Onions – 10 g

– Finely Sliced Bird’s Eye Chili – 3 g

– Toasted Rice Powder – 1 teaspoon

Oil for deep frying

Method

Fried Eggs

– In a wok with hot oil fry the eggs individually until golden and crispy yet the yolks remain runny.

– Drain and set aside.

Dressing

– Mix all the wet ingredients together, it should be equally sweet, sour, and salty.

– Add the chili powder

Making the Salad

– In a bowl mix all the salad ingredients

– Add the dressing

– Toss the eggs in the salad

– Garnish with a little toasted rice

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Features more veg
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