Thai Egg Salad | Yum Kai Tom Recipe

Ingredients

• 5 teaspoons lime juice
• 1 teaspoon fish sauce
• 2½ teaspoons sugar
• 6 shallots (thinly sliced)
• 2 red bird's eye chiles (chopped)
• 2 boiled eggs
• 9 cilantro leaves

Steps

1. 1

   Add lime juice, fish sauce and sugar to a microwave-safe bowl and microwave at high heat for about 20 seconds.

2. 2

   Fully dissolve the sugar by stirring the mixture with a spoon.

3. 3

   Add shallots and bird's eye chiles to the dressing and mix.

4. 4

   Use a thin thread to quarter the eggs and arrange them on a plate.

5. 5

   Drizzle all the salad dressing over the eggs and garnish with cilantro leaves.