Laotian Salad Dressing

Summary

Ingredients

• 2 shallot (s), diced into small pieces
• 2 cloves garlic, finely chopped or pressed
• 2 tablespoon oil, neutral (sunflower or peanut oil)
• 50 g bacon, diced
• 100 ml water
• 2 tablespoon sugar
• 2 teaspoons salt
• 1 teaspoon pepper
• 4 large egg (s), hard-boiled
• 2 lime (s)
• 20 g peanuts, roasted

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Instructions

1. Peel the limes and cut the flesh into small pieces. Remove the seeds. Put aside.
2. Fry the shallots with the garlic for approx. 5 minutes in oil at a low temperature. Then add the bacon and fry briefly.
3. Now add the sugar, salt and pepper. After the sugar begins to melt, the whole thing is quenched with water. The whole thing is then cooked for about 10 minutes.
4. Meanwhile, the hard-boiled eggs are quartered and the yolks are removed and crumbled (the egg whites will later be spread on the salad as a decoration). Then remove the sauce from the heat, add the limes and stir in the egg yolks until a creamy sauce is formed. Let the sauce cool down. The peanuts are only added to the salad before serving.
5. If there is any salad sauce left over, you can keep it in the fridge for a day, as the eggs are cooked through.