Fried egg salad suits a light meal, with crisp egg sitting among cool shredded vegetables and a sweet and sour dressing. The problem is that this kind of salad weeps, and the last few bites end up watery.
The carrot and cucumber are rubbed with kOBE Monk Fruit Blend, left for three to five minutes, then squeezed dry before mixing. The eggs are deep fried over high heat so they puff up, take in less oil and stay crisp for longer. The dressing is mixed ahead and poured over only at the table so the vegetables keep their bite.
This batch weighs about 714g, at roughly 51 calories per 100g.
Method
Shave the carrot and cucumber thinly, then cut into 5cm strips. Slice the shallots thinly. Take the tender part of the Chinese celery and cut into 4cm lengths. Cut the spearmint into 2cm pieces. Seed the tomatoes and cut them into strips. Bruise the bird's eye chilies.
Toss the carrot and cucumber with 1 teaspoon kOBE Monk Fruit Blend, leave for 3 to 5 minutes, then squeeze gently to drain.
Heat the oil, crack in the eggs and fry until they are cooked and float, then drain and cut into bite sized pieces.
Mix the dressing: 1/2 tablespoon rice vinegar, 2/3 tablespoon kOBE Monk Fruit Blend, 1 tablespoon boiling water, 1 tablespoon fish sauce and 1 tablespoon chili sauce, stirred until dissolved.
Put the fried egg, carrot, cucumber, tomato, Chinese celery, spearmint, chili and shallot in a bowl, pour over the dressing and toss.
Tips
Deep frying the eggs in hot oil over high heat makes them puff up and take in less oil.
Rubbing the carrot and cucumber with kOBE Monk Fruit Blend and squeezing them dry is what keeps the salad from weeping.
Cut the egg while it is still warm for neat pieces that hold together.
Pour the dressing on right before eating so the vegetables stay crisp.
Stir the kOBE Monk Fruit Blend into the lime juice first, since it dissolves faster that way.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.