Yum kai kem (salty egg salad)

Yield: 6 Servings

Measure Ingredient
3 Salty Eggs (recipe follows), cooked and cooled to room temperature
6 Fresh kii noo chilies or 2 serrano chilies, thinly sliced crosswise
2 tablespoons Coarsely chopped shallot
2 tablespoons Freshly squeezed lime juice

Info: from "Real Thai" by Nancy McDermott posted by Perry Lowell Yum kai kem is a simple, country-style accompaniment to rice, and is often served with green curries as a sharp, salty complement to their rich, fiery heat.

Peel the eggs, halve them lengthwise, and arrange them on serving dish. Sprinkle the chili slices and shallots over the eggs. Drizzle with lime juice and serve.

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