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Thai Salad With Egg Yolk Recipe By Chef Zakir

Thai Salad With Egg Yolk recipe by Chef Zakir. This delightful Main Course recipe of Thai Salad With Egg Yolk can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.

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Person Person

4

time Time

0:15 - 0:10

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Mariya from Gujranwala
Ingredients
  1. Tofu1 packet
    Spring onion2
    Garlic2 – 3 cloves
    Crushed red pepper½ tsp
    Soya sauce1 tbsp
    Lemon juice1 – 1 ½ tbsp
    Oil2 tbsp
    Baby corn2 – 3
    Celery stick1 – 2
    Red capsicum chopped1
    Egg (half boiled)2 – 3
    Coriander leaves1 – 2 tbsp
    Saltto taste
    Black pepper powder¼ tsp
    Green chilies chopped2 big
    Oilfor fry
Method
  • Cut 1 packet of tofu into small cubes, deep fry tofu cubes and keep aside.
    In a bowl mix together 1 – 1 ½ tbsp lemon juice, 2 tbsp oil, 2 – 3 cloves of chopped garlic, 2 chopped green chilies, salt to taste and ¼ tsp black pepper. Mix well.
    Add 2 chopped spring onions, 2 – 3 sliced baby corn, 1 – 2 celery sticks chopped, 1 red capsicum cut into strips, 2 tbsp coriander leaves and fried tofu.
    Toss very well, now dish it out, garnish with boiled eggs cut into halves.
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