Thousand Year Old Egg Salad
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INGREDIENTS
100 ml lemon juice
4 tablespoons fish sauce
3 tablespoons caster sugar
lettuce leaves, torn
4 century eggs, ( each cut into 8 sections)
140 g sliced shallots
50 g young ginger, cut into fine strips
8 chillie padies, chopped
4 tablespoons chopped coriander leaves
METHOD
1. Mix the lime juice, fish sauce and sugar together until sugar is dissolved.
2. Arrange lettuce leaves in a salad plate.
3. Arrange the egg slices on the plate. Sprinkle with shallots, young ginger strips,
chilli padies and coriander leaves.
4. Arrange salad ingredients in a platter.
5. Pour the dressing on top and serve.
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