Thai-Style Egg Salad… On A Stick! Recipe

Name: Thai-Style Egg Salad… On A Stick!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bamboo skewers; 4 to 5 cups vegetable oil, depending on the size of your pot, plus 1/3 cup; 8 peeled hard-boiled eggs; 3 shallots, thinly sliced; 4 garlic cloves, thinly sliced; 4 leaves butter lettuce; 1 cup tamarind pulp and seeds; 2/3 cup honey; 2 tablespoons fish sauce; 1 garlic clove, minced; 1 tablespoon chili paste; 1 teaspoon salt

Servings: persons

4 bamboo skewers
4 to 5 cups vegetable oil, depending on the size of your pot, plus 1/3 cup
8 peeled hard-boiled eggs
3 shallots, thinly sliced
4 garlic cloves, thinly sliced
4 leaves butter lettuce
1 cup tamarind pulp and seeds
2/3 cup honey
2 tablespoons fish sauce
1 garlic clove, minced
1 tablespoon chili paste
1 teaspoon salt

1
Preheat 4 to 5 cups oil in a large pot over medium-high heat.
2
Thread eggs, 2 to a skewer; set aside.
3
Place the remaining 1/3 cup oil in a small skillet over medium heat. Add shallots and garlic and cook, stirring occasionally, until light brown and crispy, 6 to 8 minutes. Transfer to a paper towel and set aside.
4
Place tamarind and 2/3 cup boiling water in a small bowl and stir until a rough paste forms. Press paste through a fine sieve into a small saucepan over medium heat. Add honey, fish sauce, garlic, chili paste, and salt and reduce, stirring occasionally, about 6 minutes. When sauce has thickened, remove from heat and let cool. Strain into a small bowl and set aside.
5
Once oil reaches 375u00b0F, carefully place skewers in pot, one at a time, and fry 4 to 5 minutes, or until golden. Drain on paper towels.
6
Place 2 eggs on top of each lettuce leaf. Top with fried shallots and garlic chips and drizzle with tamarind sauce.

1493

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 bamboo skewers, 4 to 5 cups vegetable oil, depending on the size of your pot, plus 1/3 cup, 8 peeled hard-boiled eggs, 3 shallots, thinly sliced, and more.

Yes, Thai-Style Egg Salad… On A Stick! falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Thai-Style Egg Salad… On A Stick!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions