Salads Recipes - Thai Egg Salad with Crispy Basil Recipe

Ingredients

Serve 4

• 4 hard-boiled eggs, halved lengthways

• 3 shallots, finely sliced

• 5 small green chilies, finely chopped

• 1 large garlic clove, finely sliced

• 4 tablespoons lime juice

• 2 tablespoons Thai fish sauce or soy sauce

• 1/2 teaspoon sugar

• groundnut oil, for frying

• 25-50 g/1-2 oz basil leaves

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Method:

1. Put the eggs, yolk side up, on a serving dish or in a bowl and sprinkle the shallots over them.

2. Put the chilies, garlic, lime juice, fish sauce and sugar in a small bowl and mix well together. Spoon the mixture over the eggs.

3. Heat some oil in a wok, add the basil leaves and fry until crispy, then quickly remove them from the oil with a slotted spoon and drain on kitchen paper.

4. Scatter the crispy basil over the salad and serve.