Time: 55 min.
Complexity: easily
Servings: 8

A detailed recipe for a Thai dish with photos.

Ingredients:

• 8 chilled eggs of category CO
• 2 tablespoons mayonnaise
• 2 tablespoons Sriracha sauce
• 2 tablespoons fish sauce
• 2 tsp lime juice
• 1/4 cup very finely diced cucumber
• 3 tbsp. carrots, diced into very small cubes
• 1 shallot, diced very finely (1/4 cup)
• Salt
• 2 tbsp finely chopped fresh coriander leaves for garnish

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, mayonnaise, Sriracha sauce, fish sauce, lime juice, cucumbers, carrot, shallots, cilantro

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Preparation:

Step 1
• Place the eggs in the bottom of a medium saucepan and cover with cold water. Bring the water to a boil and turn off the heat. Cover the pan and let it sit in the residual heat for 12 minutes. Drain the hot water and cover the eggs with cold water. When the eggs are cool enough to avoid burning your hands, peel them—and you're done.
Step 2
• Cut the eggs in half lengthwise. Carefully remove the yolks by pressing the back of the yolk with your thumb until it pops out of the white. Place the yolks in a medium bowl and mash with a fork until smooth.
  
  Add mayonnaise, Sriracha sauce, fish sauce, lime juice, cucumber, carrots, shallots and salt to taste to the yolks.
  
  Spoon or pipe the filling into the egg whites and sprinkle with cilantro before serving.

Votes: 4