serves
3-4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
3-4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Sizzle, Bite, Delight
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- Oil, for deep-frying
- 4 large duck eggs
Salad
- 2 Asian red eschallots, thinly sliced
- 1 small bunch coriander, sprigs picked
- 1 small bunch mint, leaves picked
- 3-4 spring onions, thinly sliced
- 3-4 small Thai green bird’s eye chillies, sliced lengthways, seeds removed
- 2-3 tsp roasted glutinous rice powder
Dressing
- 2 tbsp fish sauce
- 2 tbsp caster sugar
- 4 tbsp tamarind water
- 2 limes, juiced
- 1-2 tsp chilli powder, to taste
Instructions
- To make the dressing, in a medium bowl, combine all the ingredients (except the chilli powder), whisking well, to dissolve the sugar. Add chilli powder to taste. The dressing should be hot, sour and salty.
- To make the crispy eggs, heat enough oil to deep-fry in a large wok or frying pan. Cook each egg individually by cracking 1 egg into a small bowl. When the oil is hot enough, stir the oil gently with a metal spatula to create a vortex, then pour the egg into the centre, taking care as the oil will spit!
- Turn and coat the egg in the hot oil, until it is crisp and golden. Gently remove with a slotted spoon to a paper-towel-lined plate and repeat with the remaining eggs.
- To make the salad, in a medium bowl combine all the ingredients together and toss lightly with the prepared dressing.
- To serve, divide the dressed salad between plates and top with the crispy fried duck eggs. Sprinkle with a little extra roasted rice powder and chilli powder, if you like.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sizzle, Bite, Delight
