Thai Egg Salad - Yum Kai Tom (GF, Nut Free, Oil-Free)
Author: 
Serves: 2
 
Adapted from Hotthaikitchen
Ingredients
  • 2 boiled Eggs
  • 1.5 tbsp dried shrimp, soaked in hot water for 10-15 minutes
  • 2 tbsp coriander, finely chopped
  • ¾ tsp frozen lemongrass OR 2" lemongrass stalk, finely diced
  • ½ thai red chili, finely sliced
  • 1 tbsp fish sauce
  • 2 tbsp lime juice
  • 2 tsp coconut sugar
Instructions
  1. Mix the fish sauce, lime juice, coconut sugar, chili, lemongrass, coriander together.
  2. Finely chop or proud your dried shrimp.
  3. Add half the amount of your dried shrimp into the dressing.
  4. Slice the egg in half and arrange on a small platter. Drizzle dressing over. Garnish with the remaining dried shrimp.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/06/06/thai-charred-salt-chili-chicken-yum-kai-tom/