Thai Egg Salad - Yum Kai Tom (GF, Nut Free, Oil-Free)
Author: Unconventional Cooks
Serves: 2
- 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
- Mix the fish sauce, lime juice, coconut sugar, chili, lemongrass, coriander together.
- Finely chop or proud your dried shrimp.
- Add half the amount of your dried shrimp into the dressing.
- 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/
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