By Margarita Lee
4 eggs – beaten
⅓ cup of cooking oil
5 shallots, thinly sliced
½ onion, thinly sliced
2 small tomatoes cut into wedges
1 tbsp coriander leaves & stems, finely chopped
1 tsp finely grated raw garlic
4 tbsp fish sauce
4 tbsp fresh lime juice
4 tbsp palm sugar
2 small chopped fresh chillies (add more if required)
- Heat oil in a pan until very hot, add in eggs. Fry till fluffy and crispy.
- Cut eggs into rough chunks and toss with ingredients (A)
- Combine dressing ingredients in a bowl
- Before serving, pour dressing into egg salad and mix well.