- 1 large egg, at room temperature
- Enough vegetable oil to reach a depth of 1/4-inch
- 3 cups lightly-packed torn green leaf lettuce
- 1/4 cup thinly sliced yellow onion
- 1 small-medium carrot, julienned or cut into thin strips
- 1/4 cup coarsely chopped celery
- 1/4 cup lightly packed coarsely chopped cilantro
- 1/2 tablespoons lime juice
- 1 tablespoon water
- 1 teaspoon dark brown sugar
- 1 tablespoon fish sauce
- 1 large clove very thinly sliced garlic
- 1 fresh Thai chiles, thinly sliced
Heat a wok or small skillet over the highest heat. Once hot, add enough oil to reach a depth of a generous 1/4-inch. Once the oil is hot enough to smoke, carefully crack the eggs into the oil — cautiously, as they will splatter a lot — and decrease the heat to medium-high. Once they’re very crispy and a deep golden brown underneath, 45 seconds to 1 minute, use a thin spatula to flip the eggs. Cook for another minute on the second side, until golden brown as well. Transfer eggs to paper towels, discard oil, and wipe out work or skillet.
Place all salad ingredients in a large bowl. Quarter the eggs through the yolks and add them to the salad.
In a small bowl, mix together the lime juice, sugar, water, fish sauce, garlic and chiles. Set wok or skillet over medium heat and heat the dressing until it just begins to sizzle at the edges, less than 30 seconds. Add the salad and cook until leaves are slightly wilted, stirring constantly. Serve immediately.
Serves 1 as a meal or 2 as a side/ starter. From Smitten Kitchen