Yam Khai Dao (Thai fried egg salad)
Prep time: 25 minutes
Serves: 2
You'll need:
- A Frywall that fits (see our sizing guide)
- A medium saucepan, saucier, or Dutch oven for frying
- 2 eggs
- high-temperature oil for frying (we used grapeseed oil)
- 3 tbsp. lime juice
- 2 tbsp. fish sauce
- 2 tbsp. brown sugar
- 1 garlic clove, minced or grated
- 1-4 bird's eye chilis (fewer for less spicy, more if you like it hot)
- 2 cups lettuce
- 1/2 cup celery leaves, chopped
- 1/2 cup cilantro, chopped
- 1/2 cup cucumbers, sliced on the bias
- 1/2 small onion, sliced the long way
- 1/2 cup carrots, julienned
Start by making the dressing. Dice the chilis into small pieces, then combine them with the fish sauce, lime juice, garlic, and brown sugar in a small bowl. Stir the dressing to mix, then set it aside so the sugar has time to dissolve. Next, combine the greens, cucumbers, onion, and carrots in a larger serving bowl.
Crack an egg into a cup or ramekin. On the stovetop, heat about a half-inch of oil to just over 400 degrees Fahrenheit, or until it just barely begins to smoke. Place the Frywall into position(*). Carefully pour the egg into the hot oil; it will instantly puff up and begin to splatter. Using a metal spoon, constantly baste the oil onto the top of the egg, until it turns golden brown. After 2 to 3 minutes of frying, when the bottom and edges of the egg have browned and become crispy, flip the egg and allow it to cook on the other side for another minute.
Remove the egg onto a paper towel. Repeat the process with a second or even more eggs. We find that frying one egg at a time ensures crispness on the outside and an evenly-cooked yolk.
Once the eggs are cool enough to handle, cut them into bite-sized pieces with a sharp knife. Add them to the salad, then toss with the dressing.
Serve as a light lunch or as an appetizer with Pad Thai.
(*) Make sure the bottom of the Frywall is at least 1/2" above the oil line, otherwise the oil may foam when the eggs is added.