A Thai recipe that’s so simple yet satisfying and packs in a lot of flavor, Yum Khai Dao
Yum Khai Dao, a Thai take on a egg salad, is a quick and easy lunch or a light, tasty snack. Perfect to get all the good tastes of Thai food with just a few, easy to find ingredients.
This recipe uses normal chicken eggs but duck eggs can be used as an alternative or even quail eggs. If you want to cut out the frying part, try using boiled eggs too!
Quail eggs make the dish look much prettier and you won’t need to cut these eggs up.
Ingredients – for 2 people
4 chicken eggs (8 quail eggs)
2tsp fish sauce
4tsp lime juice
2 tsp light soy sauce
2 small Thai chillies finely chopped
4 large cloves garlic finely chopped
1 shallot or ¼ red onion thinly sliced
2 tablespoon coriander, chopped
How to make Yum Khai Dao:
Mix the fish sauce, lime, sugar and soy sauce together in a bowl.
Chop the garlic and chillies very finely and mix into the sauce.
Fry the eggs in a pan with oil until cooked. (I made this using soft boiled eggs to make it even healthier, and the end result tasted the same!)
Once the eggs are cooked arrange them on a plate, if you are using chicken/duck eggs they can be cut into smaller pieces or quarters.
If you use quail eggs then these can be left whole.
Place the onion/shallot on top the eggs then pour over the garlic and chilli sauce mix.
Finally sprinkle with the coriander.
Serve immediately to avoid the eggs going soggy.
Eat and Enjoy!!
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