Laotian Salad Dressing
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- Peel the limes and cut the flesh into small pieces. Remove the seeds. Put aside.
- Fry the shallots with the garlic for approx. 5 minutes in oil at a low temperature. Then add the bacon and fry briefly.
- 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.
- 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.
- If there is any salad sauce left over, you can keep it in the fridge for a day, as the eggs are cooked through.
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