Crispy Spiced Egg Salad

14 Ingredients

Number of servings

4

1L sunflower oil (for deep frying)
2 red chilli, deseeded and thinly sliced
100grams mixed salad leaves
1 handful coriander leaves
25grams beansprouts
1/2 cup sunflower oil (for frying)
6 eggs, boiled for 4 minutes and shelled
75grams palm sugar
6tablespoons tamarind juice
5tablespoons Thai fish sauce
2tablespoons water
2tablespoons sweet chilli sauce
6 shallots, thinly sliced
4 cloves garlic, thinly sliced

Method

Step 1 of 4

Pour sunflower oil into a wok until one-third full and heat to 180-190°C, or until a cube of bread browns in 30 seconds. Place the eggs in a slotted spoon, in batches, and carefully lower into the hot oil. Deep fry for 2-3 minutes or until lightly golden. Remove, drain on kitchen paper and keep warm.

Step 2 of 4

Place the palm sugar, tamarind juice, fish sauce and measured water in a small pan and heat until the sugar dissolves, then simmer gently for 3-4 minutes. Transfer to a bowl and stir in the sweet chilli sauce.

Step 3 of 4

Meanwhile, place 2 tablespoons of the oil in a nonstick frying pan and, when hot, fry the shallots, garlic and chillies for 4-5 minutes or until they are lightly browned.

Step 4 of 4

Toss the salad leaves, coriander leaves and bean sprouts with the tamarind mixture in a large bowl. Divide between 4 plates. Cut the fried eggs in half and arrange on top of the leaves. Sprinkle over the shallot mixture and serve immediately.