Crispy fried duck egg salad

Crispy fried duck egg salad (or Yam Khai Dao) is a popular Thai dish consisting of crispy fried eggs, served with herbs and a tangy dressing. This can be served as a light meal or a side dish to accompany other fragrant Thai dishes.

Credit: Jiwon Kim

• serves

  3-4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• Oil, for deep-frying
• 4 large duck eggs

Salad

• 2 Asian red eschallots, thinly sliced
• 1 small bunch coriander, sprigs picked
• 1 small bunch mint, leaves picked
• 3-4 spring onions, thinly sliced
• 3-4 small Thai green bird’s eye chillies, sliced lengthways, seeds removed
• 2-3 tsp roasted glutinous rice powder

Dressing

• 2 tbsp fish sauce
• 2 tbsp caster sugar
• 4 tbsp tamarind water
• 2 limes, juiced
• 1-2 tsp chilli powder, to taste

Instructions

1. To make the dressing, in a medium bowl, combine all the ingredients (except the chilli powder), whisking well, to dissolve the sugar. Add chilli powder to taste. The dressing should be hot, sour and salty.
   
2. To make the crispy eggs, heat enough oil to deep-fry in a large wok or frying pan. Cook each egg individually by cracking 1 egg into a small bowl. When the oil is hot enough, stir the oil gently with a metal spatula to create a vortex, then pour the egg into the centre, taking care as the oil will spit!
   
3. Turn and coat the egg in the hot oil, until it is crisp and golden. Gently remove with a slotted spoon to a paper-towel-lined plate and repeat with the remaining eggs.
   
4. To make the salad, in a medium bowl combine all the ingredients together and toss lightly with the prepared dressing.
   
5. To serve, divide the dressed salad between plates and top with the crispy fried duck eggs. Sprinkle with a little extra roasted rice powder and chilli powder, if you like.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Sizzle, Bite, Delight

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G