Thai egg salad
Description
To an unprepared eater, Thai salad with onions and eggs might seem at least unusual. The taste of this salad is very unfamiliar to a Slavic person: slightly sweet, yet spicy at the same time... It's hard to describe in words—you just have to try it. This salad is definitely an acquired taste. If you enjoy Thai cuisine and culinary experiments in general, go ahead and prepare it—you'll probably like it. And if not—there's always Olivier salad waiting for you :))
Instructions
- 1
Step 1
First, peel and thinly slice the onion.
- 2
Step 2
Similarly, thinly slice the garlic.
- 3
Step 3
Remove the seeds from the chili peppers and slice them into thin half-rings.
- 4
Step 4
Pour a large amount of oil into a saucepan. Add onion, garlic, and pepper to the heated oil. Fry for about 3-4 minutes.
- 5
Step 5
Place the sautéed vegetables on a paper towel to absorb excess oil.
- 6
Step 6
Place the hard-boiled eggs, peeled and shelled, into the same oil in which the vegetables were sautéed. Fry for 3-4 minutes.
- 7
Step 7
Similarly, place the fried eggs on a paper towel. Let the excess fat absorb into the paper.
- 8
Step 8
Take a saucepan, mix soy sauce and sugar in it. Cook until the sugar dissolves.
- 9
Step 9
Remove the coriander leaves from the stem and mix them with the sautéed vegetables.
- 10
Step 10
Cut the eggs into quarters and place them on our dish.
- 11
Step 11
Place the sautéed vegetables on top and drizzle everything with sweetened soy sauce. The egg salad is ready!