Soei Fried Egg
By Andrew Zimmern
Soei Fried Egg
Nuoc Cham Dipping Sauce
- 1/2 cup sugar
- 1/4 cup water
- 1/4 cup fish sauce, or more to taste
- Juice of 2 limes, or to taste
- 1 fresh chile, minced (use a hot one, serranos work well!)
- 2 tablespoons sesame seeds, toasted and ground
- 3 tablespoons scallions, minced
- 1 golf ball sized piece of ginger, sliced thin
- 2 garlic cloves, sliced thin
- 1 batch Nuoc Cham
- 1 large bunch fresh mint
- 1 large bunch fresh cilantro
- 1 cup thinly sliced seeded cucumber
- 1 quart peanut oil for frying
- 8 eggs
- 2 shallots, peeled, halved and sliced thin
- 1 tablespoons black sesame seeds
- 1 red hot chile, red fresno works well, cleaned, seeded and sliced thin
- 2 tablespoons well toasted crushed cashews or peanuts
- Thai sticky rice, for serving
Nuoc Cham: Bring the water and sugar to a boil in small pan, allow sugar to dissolve. Pull from heat, combine with all the other ingredients and reserve.
Place a few tablespoons of sauce into 4 bowls. Place cucumber, mint, and cilantro sprigs around the edges of the interior of the bowl.
Heat oil in a large wok to 375 degrees F.
Place 2 eggs each into 4 small plastic cups or bowls.
Use wok tools (wand and ladle) that are dipped in the oil to get them hot. You are going to fry the eggs in 375 degree oil in a large wok. Place the eggs one portion at a time into the oil and cook for 2 minutes, using the ladle as a cup and the wand to fish them out. The hot oiled tools will prevent the eggs from ‘sticking’. Place cooked eggs into bowls. Garnish with the sesame seeds, crushed cashews, shallots and the red fresno, sliced to taste.
Eat with a spoon, with Thai sticky rice on the side.