INGREDIENTS
Serving 2
1 Large tomato cut in small wedges
1/2 Red Onion cut in thin slices
2 Celery stalk cut diagonally in thin slices
2 Scallions chopped finely
1/4 Cup Cilantro chopped
1/2 Cup of Fish Sauce
3 Tablespoon Lime Juice
1 Tablespoon brown sugar
1/2 Cup of Vegetable Oil
3 Large Eggs
Salt & Pepper
PREPARATION
Cut the tomato, onion, celery, cilantro, scallions and place in a salad bowl.
In a separate bowl, mix the fish sauce, lime juice and brown sugar. Mix well, until the sugar has dissolved.
In a very hot wok or small pan, pour all the oil and when the oil is smoking hot, pour the eggs and fry until crispy and brown at the bottom. (About 2-3 minutes) Flip it over and cook the other side. Yes, there is a lot of oil, but it allows for the eggs to expand and become fluffy.
Drain on a paper towel and cut in bite size pieces.
Mix all the ingredients in a serving bowl and pour the sauce all over.
Salt & Pepper… Serve immediately !
I serve it with our homemade Chilli Oil and a Spicy Chutney ; a perfect combination.
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