Eggs salad, it can be boiled eggs or fried eggs. For this dish we use fired eggs. The important parts of this dish are crispy eggs and seasoning. To make crispy eggs the oil must be very hot when you fried the eggs. While you are frying the egg you should split oil over the egg until it’s crispy and you should fry it one by one. The seasoning must be sweet and sour, if you like a bit spicier just add more chilies.
Ingredients:
5 eggs
½ cup sliced carrot
2 cucumbers
1 onion
1 tomato
2 stalks Chinese celeries
3 cloves garlic
5 Thai peppers
2 tablespoon lemon juice
1 tablespoon fish sauce
1 teaspoon sugar
1 cup vegetable oil
Preparation:
1. Wash all vegetables
2. Cut cucumbers, onion and tomato into half then slice into small pieces.
3. Cut Chinese celeries about 1”pieces.
4. Shop Thai peppers and garlic.
5. Put those chopped Thai peppers and garlic into a small mixing bowl. Add fish sauce, lemon juice and sugar into the bowl. Stir until the sugar is dissolved.
Cooking Instructions:
1. Heat a wok on a high heat then pour oil into the wok.
2. When the oil is hot break the egg and toss it into the wok, split oil over the egg until it becomes brown and crispy.
3. Remove fried eggs from the heat to paper towels. When cool, cut the eggs into bite size pieces.
4. Put all vegetables into a big bowl.
5. Pour mixed seasoning into the bowl and mix.
6. Arrange the eggs in circles on the plate
7. Pour mixed vegetable salad on the eggs. Serve with rice.
