沙律
由 CookWhatHK0 次收藏
泰式涼拌荷包蛋將煎香荷包蛋切件，拌入洋蔥、辣椒及香草，淋上檸檬魚露糖醬。
將鍋子加熱，再把雞蛋煎熟。煎的時候兩面都要煎到金黃，確保蛋黃完全凝固。即使蛋黃在煎的過程中不小心破了也沒關係，但請盡量保持蛋的形狀完整。
Heat a pan and fry the eggs, cooking both sides until the yolks are set. The yolks may be broken, but try to keep the eggs as whole as possible.
處理配料。將蒜頭切成細末，蔥綠（或香菜）切成小段。洋蔥則先逆著紋路切半，再順著紋路切成細條。辣椒可以切成細絲，或是切成大片的斜片。
Mince the garlic. Cut the green onion or coriander into sections. Cut the onion in half against the grain, then slice along the grain. Cut the chilies into thin strips or large diagonal pieces.
煎好的雞蛋從鍋中取出，隨意切成方便入口的大小。
Remove the eggs from the pan and cut them into bite-sized pieces.
將所有準備好的配料、調味醬汁和切好的雞蛋混合在一起，拌勻即可。 小撇步： 泰式料理在台灣是非常受歡迎且廣受喜愛的一種異國風味美食。這道泰式涼拌荷包蛋不僅製作簡單，吃起來更是清爽開胃。魚露本身帶有非常明顯的鹹味和鮮味，只要加入一點點，就能有效提升整道菜的鮮美層次。
Toss the garnishes and sauce together with the eggs and mix well.
