Fried Egg Salad (Yum Kai Dao)

1. 1

   Mix the fish sauce, sugar, soup base and lime juice well in a bowl.

2. 2

   Chop the garlic, chilies and coriander fine.

3. 3

   Fry the eggs in a very hot pan with a good deal of oil until crispy, about 1 minute. It helps to ladle the oil over the top of the egg to cook both sides at the same time. Set aside and allow to cool a bit.

4. 4

   Put the eggs in a plate and cut into quarters. Mix the garlic, chilies and coriander together into the sauce.

5. 5

   When ready to eat, pour the sauce over the eggs. Don't let it sit long or the eggs will get soggy.

* Per serving · 4 servings · Values may vary.

No additional tips available.