Thai Style Eggs with Spicy Thai Dressing
I GF I DF I VEG I SERVE: 2 | PREP: 10 COOK: 5
INGREDIENTS
¼ cup sesame oil or olive oil
4 eggs
3 – 4 Tbsp Peko Peko Thai Garlic Chilli Sauce
Thai Salad
½ punnet cherry tomatoes, halved
1 celery stalks, finely sliced
1 purple shallot, thinly sliced
1 handful of fresh herbs such as coriander leaves, mint leaves and thai basil
TO SERVE:
Sticky rice (sushi rice or steamed white rice)
Lime wedges
2 Tbsp crispy fried shallots
TO PREPARE
- Heat oil in a frying pan or wok over high heat. Once oil is almost smoking, carefully add eggs, two at a time. Fry until the whites crackle and crisp up, whilst the yolks stay creamy and runny. Scoop out eggs carefully with a slotted spoon and allow to drain on kitchen paper.
- To serve, spoon rice onto plates, slide the eggs onto the rice and top with salad. Spoon over dressing and scatter crispy fried shallots. Serve with lime wedges to squeeze as desired.
