Thai fried egg salad (Yum-kai-do)
- Portion size: Serves 2
- Prep time 5 min. Cook time 5 min
- Difficulty: easy
Yum-kai-do is an iconic Thai egg salad. In Marni Xuto’s recipe, the crispy fried egg is complemented by a zingy lime, honey and chilli dressing.
Marni says: “The vibrant flavours cut through the rich yolk, creating a dish that’s fresh, aromatic and easygoing. Serve it with sticky rice or a leafy salad to make it a fuller meal.”
Loved this easy Thai dish? Try Marni’s tofu larb, too.
Growing up in Bangkok, Marni’s passion for cooking started at a young age. She’s lived in the UK for 20 years and is a recipe developer and blogger. Follow Marni on Instagram @easy.thaifood
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Ingredients
- 1 banana (echalion) shallot, finely chopped
- 1 red chilli, finely chopped, plus extra slices to serve (optional)
- 1 garlic clove, finely chopped
- Juice 2 limes
- 1½ tbsp fish sauce
- 1½ tbsp honey
- 10g coriander, chopped, plus a few extra leaves to garnish
- Vegetable oil to fry
- 4 medium eggs
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Method
- Mix all the ingredients apart from the oil and eggs in a bowl to create the ‘yum’ dressing. Season with a pinch of salt and check you’re happy with the balance of sweet, salty and sour.
- Pour enough oil into the base of a large frying pan to generously coat the bottom. Put the pan over a medium heat and, once the oil is shimmering hot, carefully crack in the eggs. Cook without touching them until the edges turn a golden brown and crisp up.
- Transfer the eggs to a serving dish. Drizzle over the dressing and finish with more coriander leaves and, if you like, red chilli.
Nutrition
- 277kcals Calories
- 16g (3.3g saturated) Fat
- 16g Protein
- 15g (15g sugars) Carbs
- 0.7g Fibre
- 3.1g Salt
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Reviews
Simple yet delicious!
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