Petitchef

Thai style spicy salted eggs salad (yam khai khem)

Main Dish
4 servings
15 min
30 min
Very Easy

Ingredients

Number of serving: 4
4 Salted Eggs

1 tablepsoon Thai Chilies chopped

1 tablepsoon thinly sliced shallot

1 tablepsoon thinly sliced white Onion

1 medium tomato cut into 6 sections

1 tablepsoon Chinese celery chopped

1 teaspoon Fish Sauce

2 tablepsoons Lemon Juice

A pin of sugar

Seasoning powder

Preparation

  • Cut the eggs into 4 sections. Use the spoon and scoop out the egg from the shell. It's the easiest way to remove the shells.
  • To make a spicy sauce: Put the chilies chopped, sliced shallot, sliced onion, cut tomato into big bowl and mix well.
  • Add Fish sauce, Lemon juice, a pin of sugar and seasoning power to taste and mix together.
  • Place the eggs onto a serving plate, spoon the spicy sauce mixture over the eggs.
  • Garnish with a few Chinese celery.
  • Serve immediately with hot steamed rice or rice soup.





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