Recipe Cuisine: Thai
Theme: Soul Spicy
Yum Kai Dao,
By: Deborah Dean
Ingredients
- 8 eggs
- 200 ml vegetable oil
- 120 g cherry tomatoes, halved
- 1 Lebanese cucumber, shaved into ribbons
- 1 red shallot, very thinly sliced
- 1 handful coriander leaves
- 2 sprigs mint leaves
- 2 sprigs Thai basil leaves
- 2 tablespoon crispy shallots
- 1 tablespoon fish sauce
- 40 ml fresh lime juice
- 10 ml tamarind water
- 1 tablespoon of palm sugar, finely shaved
- 1 small garlic clove, finely grated
- 1 bird’s eye chilli, finely sliced
- 30 g red caviar (optional)
Product used in recipe
- SQUID BRAND - PREMIUM FISH SAUCE
Method
- Whisk fish sauce, lime juice, tamarind water, palm sugar, garlic, and chilli together until the palm sugar dissolves.
- Heat in a wok or deep pan over medium‑high heat. Crack an egg into a small bowl and gently slide it into the hot oil. Spoon hot oil over the egg whites so they puff and form lacy crispy edges. Fry about 1–1½ minutes until the edges are deep golden while the yolk remains soft. Repeat with remaining eggs. Place the eggs briefly on paper towel.
- In a mixing bowl combine cherry tomatoes, cucumber ribbons, sliced red shallots, coriander, mint, and Thai basil. Add the dressing and toss lightly so the herbs stay fresh.
- Arrange the eggs on the serving platter and top with the dressed salad. Sprinkle crispy shallots over the salad and place small dots of red caviar on the egg yolks and around the plate.
- Serve immediately while the eggs are warm.
