Spicy Egg Salad (mini) yum kai tom
- 1-2 Thai chilies
- 2 Tbsp lime juice
- 1 Tbsp fish sauce
- 2 tsp palm sugar, finely chopped
- 3 large eggs, duck or chicken
- 2-3 Tbsp cilantro, chopped
- 1 green onion, chopped
- 2 Tbsp shallots, thinly sliced
- 1 leaf sawtooth coriander, julienned (optional)
- 2 inches lemongrass (from bottom half), finely sliced
- 2 Tbsp dried shrimp
Bring water to a full boil, then add the eggs and boil for 8 minutes. When finished, shock the eggs in cold water. When cool, peel and set aside.
Soak dried shrimp in hot water for 10-15 minutes to soften. Drain, then pound in a mortar and pestle until the shrimp are shredded into fluffy bits. Alternatively, grind dry shrimp in a coffee or spice grinder until fine (no need to soak the shrimp if using an electric grinder).
Pound chilies in a mortar and pestle until there are no big chunks. Add palm sugar and pound to dissolve. Add lime juice and fish sauce, and stir to mix. Taste and adjust seasoning if needed. Pour the dressing into a mixing bowl (or use your mortar as the mixing bowl if it’s big enough!) and toss in all the herbs and half of the dried shrimp.
Cut the eggs in half and place them on a plate, cut side up. Distribute the herb salad over the eggs, and pour any remaining dressing over. Top the eggs with the remaining shredded dried shrimp. Serve as an appetizer or with jasmine rice as part of a meal. Enjoy!
Spicy Egg Salad ยำไข่ต้ม (yum kai tom) (mini)