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Salty Egg Spicy Salad recipe

Posted in : Recipes, Salads on by : Liao Chou

Salty Egg Spicy Salad recipe

     (Yum Khia Toom)


   This dish is a combination of spice shocks together with salt shocks, both very strong tastes! You should eat it with plain rice to soften the flavours.


    4 Salty Eggs (Hard-Boiled)

    2 Garlic Cloves

    5 Bird Chilles

    1 Meduim Onion

    1 Tablespoon Chopped Coriander Leaves

    5 gms Mint Leaves

    1 Teaspoon Fish Sauce

    2 Tablespoons Lemon Juice



1. Slice the eggs into halves, take the spoon and scoop out the egg from the shell – it’s the easiest way to remove the shells.

2. Put the garlic and bird chilies into the blender and blend to a fine mix. Add the fish sauce, lemon juice and chopped coriander and mix together.

3. Place the eggs onto a serving plate, slice the onions and put them on top, then spoon the chilli mixture over the eggs.

4. Garnish with a few sprigs of mint.

Serve With : Plain Rice Soup

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