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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