4 eggs
vegetable oil for shallow frying
1 small onion, cut into wedges
4 stalks Chinese celery*, stems and leaves roughly chopped
2 egg tomatoes, cut into small wedges
3 spring onions (scallions), finely sliced
¼ cup roughly chopped coriander (cilantro)
2 tbsp fish sauce
3 tbsp lime juice
2 tbsp white sugar
steamed rice to serve
Delicious!
My exchange student from Thailand needed a recipe from home to take to an international student potluck. He said his mom suggested this. I thought the fish sauce would overwhelm the dish but it didn’t. The dish was huge hit.
Perfect lunch!
I stumbled upon this and cannot wait to make it tomorrow for lunch. Thanks! The video and process was so clear. I know it’ll work out.