Yam Khai Dao at Amah’s Kitchen
Yam khai dao (or fried egg salad) is an easy to prepare spicy Thai dish. The nutritious ingredients in this dish have many health benefits. Don’t’ let the oil scare you.
- 2 large eggs, at room temperature
- Enough vegetable oil to reach a depth of 5mm in your pan
- 1 cup lightly-packed torn green leaf lettuce (approximately 5cm pieces)
- ¼ cup thinly sliced yellow onion
- ¼ cup thin or julienned carrot strips
- ¼ cup coarsely chopped celery, Chinese or other, include leaves
- ¼ cup lightly packed coarsely chopped cilantro, thin stems and leaves
- 1½ tablespoons lime juice
- 1½ tablespoons palm sugar syrup or 1 tablespoon water + 1 teaspoon brown sugar
- 1 tablespoon fish sauce
- 1 clove garlic (thinly sliced)
- 2 green chillies (thinly sliced)
- Heat a wok or small skillet over the highest heat. Once hot, add the oil.
- When the oil is hot, turn down the heat to medium and add the eggs .Watch out for the sputter. Fry for about a minute or until the whites begin to crisp. Flip and cook for a further minute and drain on paper towels.
- Place all salad ingredients in a large bowl. Cut teach egg into four add them to the salad.
- Drain off some of the oil then add the lime juice, syrup, fish sauce, garlic and cook over medium heat for half a minute.
- Pour the hot dressing over the salad and eggs. Toss gently and serve.
Palm sugar is available at most Asian grocery stores. If you can’t find the syrup, dissolve in a pan over the stove, 300 gm of palm sugar, 150 ml of water and the rind from one orange. Stir continually until thickened (about 10 minutes). The remaining syrup can be stored in the refrigerator.