I love them all, as I’m sure do most people.  However, if I was surrounded by restaurants from all the cuisines in the world and told to pick one, I would probably go for Thai.

I absolutely love Thai food.  I think it’s the combination of salty, sweet, sour and hot that gets me every time.  Real Thai food, made by Thais with Thai ingredients is hard to beat.  But, with most cuisines, it gets adapted when it leaves the country of origin to suit the tastes of the people who prepare it.  As is the case with this recipe.  I don’t think it’s something you would necessarily see on a Thai menu.

As this is the month of eggs, this recipe might not seem like a typical egg dish – and it’s certainly isn’t!  But egg is its protein and one of its main components so I think it meets the criteria!

NEIL ROAKE’S MORE LIFE’S A BEACH COTTAGE – THAI FRIED EGG SALAD

Thai Fried Egg Salad.  I must say when I saw the title of this recipe, I was sceptical.  For the life of me, I couldn’t see how this would come together. But boy, does it come together! It’s crispy and fresh and could be served as a light and refreshing lunch, or as a side dish with other Thai dishes.  Give it a go. Thank me later. 

 Serves 2 – 4, depending on whether it’s a side dish or main

4 eggs

1 head iceberg lettuce, sliced

½ red onion, sliced into half moons

2 carrots, peeled and shaved into ribbons

3 sticks celery, finely sliced (I’m not a huge raw celery fan, so I dialled it down to one stalk)

20 g coriander leaves (stalks removed)

For the dressing:

2 tablespoons brown sugar (or palm sugar if you have)

2 tablespoons lime juice

1 tablespoon fish sauce

2 green chillies, finely sliced (or to your liking)

2 teaspoons garlic, finely minced

Mix all the dressing ingredients together until the sugar has dissolved and set aside.  Fry the eggs in a tablespoon of vegetable oil.  Get the oil really hot, gently break in the eggs and frazzle them.  Frazzle means that the edges go brown and crispy. Cut each egg into four pieces.  Toss the salad ingredients with the eggs and pour over the salad dressing.  Garnish with coriander leaves (I also scattered on some salty, chopped peanuts).  Serve immediately.

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ooOoo