Thai Fried Egg Salad (Yam Kai Dow)
  • 5 cloves of garlic, minced
  • 3 tablespoons cilantro, chopped
  • 2 green Thai chilies, seeded, and minced
  • ¼ cup fish sauce
  • ¼ cup fresh lime juice
  • 2 tablespoons sugar
  • Oil for deep frying
  • 5 eggs
  • 1 carrot, cut into julienne
  • 1-2 med tomatoes cut into bite size pieces
  • ½ red or yellow bell pepper, thinly sliced
  • ¼ cup, red onion, thinly sliced
  • ¼ cup red cabbage, thinly sliced
  • 1 small head green leaf, torn into bite size pieces
  1. Make the dressing by combining all the ingredients, and cover and set aside. Clean and chop all the vegetables, and plate on a large platter in an attractive manner; cover and refrigerate. Heat about one inch of oil in a wok to about 350 degrees. I am assuming you know that you need to be careful when working with this much hot oil. Break the eggs into a small bowl without breaking the yolk. Gently slip the egg into the oil. You may want to use a chop stick to “corral” the egg from spreading out too much in the oil. When it is browned and puffy on the edges, remove with a strainer, or slotted spoon, and drain on paper towels. Repeat the process with the other eggs. When you are ready to serve, cut the eggs into quarters or smaller if you prefer and put over the salad. Pour the dressing over the salad just before serving.
Recipe by Have You Eaten, SF? at