Deep Fried Egg Salad With Creamy Coconut Yoghurt Dressing

Ingredients

• DRESSING:
• 1 Cup coconut yoghurt
• 2 Tbls Obento brand sushi seasoning
• 2 Tbls Sriracha sauce
• 1 Tbls Soy sauce
• 3 Tbls Honey
• 1/2 Tsp Ground black pepper
• 1/4 Tsp Salt
• 2 Cloves garlic, minced
• 1 Tsp Ginger, minced
• 1 Tbls Toasted sesame oil
• NOODLES:
• 300g Pad Thai style rice noodles, or noodles of choice
• SALAD:
• 4 Large eggs
• 2 Medium cucumbers
• 1/2 Red onion
• 200g Fresh baby corn spears
• 2 Tbls Sriracha sauce
• 200g Mixed cherry tomatoes, black, yellow, red
• 100g Mesculin mix
• 4 Coloured Carrots, purple, yellow, white, orange
• 1/4 cup Obento brand sushi seasoning
• 2 Round red radishes
• Oil for deep frying
• TO SERVE:
• Soy and sriracha pearls (optional)

Method

1. DRESSING:
2. Combine yoghurt, sushi seasoning, sriracha, soy, honey, garlic, ginger, sesame oil and salt and pepper in a jug and mix until smooth. Refrigerate until needed
3. NOODLES:
4. Cook your noodles according to packet directions, rinse under cold water and set aside.
5. SALAD:
6. Slice the corn spears in half lengthways and coat in the sriracha sauce. Heat a grill pan to high heat, place the corn spears on and cook for a couple of minutes on each side until slightly charred. Remove from the pan and set aside to cool.
7. Peel your carrots, using a peeler slice the carrots lengthways into long strips. Place them into a container with a lid, pour the 1/4 cup of sushi seasoning over them making sure they are all coated, Place the lid on and place in the fridge for 10 minutes. This step is to soften the carrots slightly so we can roll them up, it also gives the dish a little extra tang.
8. Using the peeler slice the cucumbers the same way as the carrots, don't peel the cucumbers first, we want that lovely green skin on the edges.
9. Slice your red onion into thin slices, and halve your cherry tomatoes. Wash and trim your lettuce leaves, Trim your radishes and slice into thin rounds.
10. Heat your pot of oil or deep fryer, Prepare a dish lined with paper towel to drain the eggs.
11. Grab 2 wooden spoons, once the oil is hot enough gently crack an egg directly into the oil, using your wooden spoons turn the egg over and over for about a minute until golden, then remove from the oil and drain on the paper towel. Repeat with the remaining eggs. (see notes)
12. TO SERVE:
13. Swirl some dressing onto each plate and place a pile of noodles into the centre of the plate. Roll up your carrot and cucumber slices and place them randomly on the plate, place some lettuce between the carrot and cucumber. Distribute the charred corn evenly between the plates and add the radish slices and red onion. Fill the gaps in with the cherry tomato halves.
14. Drizzle the salad with the coconut yoghurt dressing and place the deep fried egg on top of the noodle pile. Scatter some sriracha and soy pearls if using. Enjoy
15. NOTES:
16. You can use any carrots, tomatoes or salad ingredients you prefer.The rainbow ones do enhance the look of the dish though.
17. The oil will foam and splutter when you crack the egg into it so do this carefully. Do not use metal or plastic spoons in the oil, the metal will get very hot and the plastic may melt.

Product used in recipe

• Obento - Sushi Seasoning