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    Home » Recipes » All Recipes » Appetizers » Spicy Thai Egg Salad ยำไข่ต้ม (yum kai tom)

    Spicy Thai Egg Salad ยำไข่ต้ม (yum kai tom)

    Published: Aug 29, 2014 · Modified: Jan 16, 2021 by Pailin Chongchitnant · This post may contain affiliate links

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    The best egg salad is a Thai egg salad 🙂 Forget the mayo and bring on the fish sauce. Try it out and see for yourself!

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    All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

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    Egg salad

    Spicy Thai Egg Salad ยำไข่ต้ม (yum kai tom)

    ★★★★★ 5 from 1 reviews
    • Author: Pailin Chongchitnant
    • Yield: Serves 2
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    Ingredients

    The Dressing

    • 1-2 Thai chilies
    • 2 Tbsp lime juice
    • 1 Tbsp fish sauce
    • 2 tsp palm sugar, finely chopped

    The Salad

    • 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

    Ingredients and Kitchen Tools I Use


    Instructions

    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!

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    Reader Interactions

    Comments

    1. Futile Resistance

      December 30, 2020 at 9:49 pm

      Dainty, beautiful and delicious.! A bit small though, so don't have it as a main meal - unless you are a child...or a dwarf.

      ★★★★★

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    Sawaddee ka! I'm Pai, a Thai chef, author, and host of the YouTube show Hot Thai Kitchen. I'm here to demystify Thai cuisine (and more) with recipes and video tutorials. More about me.

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