Oriental Egg Salad
Inspired by my favourite Asian ingredients - and the herbs I could pluck from my own garden, here is quite a different take on an egg salad. Serve as it is, or add it to some watercress leaves or baby spinach.
- 2 eggs soft boiled for 5 1/2 minutes (you don't want them ubber hard yolked but you don't want them too runny either!)
- 1 spring onion - white end finely chopped
- 1/2 Tbs sesame seeds
- 1/2 Tbs sesame oil
- 2 Tbs soy sauce
- 1/2 tsp fish sauce optional
- 1/2 Tbs rice vinegar
- Vietnamese mint and basil shredded
Roughly chop your softly boiled eggs
Combine the soy sauce, fish sauce, sesame oil and rice vinegar in a clean recycled jar and shake to combine.
Combine all the ingredients in a bowl, then transfer to a clean plate to serve.
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