99 - Thai Fried Egg Salad

Fried Egg Salad

(recipe below)

As the accompaniment to my chicken dish, I decided to prepare a simple salad to fulfill those vegetable requirements of the day! This dish is a breeze to prepare and has an uncomplicated yet savoury taste. It was the first time I tried this dish and it turned out to be the just the right compliment to the more complex taste of the Fried Chicken in Spicy Tomato Sauce.

The original recipe called for cucumber but since I had already finished the last one yesterday, ( the fiance loves cucumber) I put in tomatoes instead which turned out just great.

This recipe is a keeper and great even as a simple lunch or for those days when you have guests whereby it makes for a beautiful starter.

Ingredients:
2-3tbsp Oil for frying
3-4 Garlic cloves, sliced thinly
1 Shallot, medium-sized, sliced thinly
3-4 Chilli padis, sliced thinly
2 Tomatoes, sliced
3 Eggs
small bunch of cilantro for garnishing

Sauce:
1cm Ginger, diced fine
1-2tbsp lemon juice
2-3tbsp soy sauce
1/2tsp sugar

How to do it:
Heat the oil in a frying pan. On low heat, add garlic and half the chilli and fry till golden brown. Crack in the eggs. Break the yolks with a wooden spatula, then fry till eggs are almost firm. Remove from pan and set aside.

Mix the sauce ingredients and pour over the vegetables and toss lightly.

Cut the fried eggs into slices and place them above the tossed vegetables.

Garnish with the cilantro.

Cook's Notes:

• You can substitute the tomatoes with any other vegetables as preferred.

How does it taste like:
The tomatoes and shallots absorbed the soy sauce and lemon juice very nicely giving a very light lemony salty flavour. The texture of the fried egg has a good bite against the softness of the tomatoes whilst the raw shallots added a nice crunch. A definite keeper! Loved it!