Serves: 2
INGREDIENTS

• 1 cup vegetable oil
• 4 eggs
• 1 tablespoon fish sauce
• 5 teaspoons lime juice
• 5 teaspoons palm sugar syrup (equal parts palm sugar and water, dissolved)
• 1/2 teaspoon sliced Thai chili
• 1 teaspoon thinly sliced garlic
• 1/2 cup julienned celery
• 1/2 cup julienned onions
• 1/2 cup julienned carrot
• 1 cup chopped romaine lettuce
• 1/4 cup cilantro sprigs

METHOD

Heat oil in a 10-inch skillet until very hot. Have a plate close by to transfer cooked eggs onto. Working quickly, crack eggs, one at a time, into hot oil. Fry, ladling hot oil over the eggs until edges are crispy and the yolk cooked, about 30 seconds. Remove to a plate and repeat.

Heat fish sauce with lime juice, sugar syrup, chili and garlic in a skillet until just warm. Add all vegetables and eggs cut in quarters.

Scatter cilantro over top. Spoon on platter and serve.