A detailed recipe for Thai cuisine with фото. 
Time: 55 min Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 8 chilled eggs of category CO
- 2 tbsp. l mayonnaise
- 2 tbsp. l Sriracha sauce
- 2 tbsp. l fish sauce
- 2 tsp lime juice
- 1/4 Art. chopped very small diced cucumber
- 3 tbsp. l chopped very small cubes of carrots
- 1 shallot diced head (1/4 Art.)
- Salt
- 2 tbsp. l finely chopped fresh cilantro leaves for decoration
Recipes with similar ingredients: eggs, mayonnaise, sriracha sauce, sauce fish, lime juice, cucumbers, carrots, shallots, cilantro
Recipe preparation:
- Lay the eggs on the bottom of a medium-sized pan and pour cold water. Bring the water to a boil and turn off the heat. Cover the pan and let stand on the remaining heat 12 мин. Drain the hot water and fill the eggs with cold water. When the eggs cool enough so as not to burn your hands, peel them from the shell – and done.
- Cut the eggs in half lengthwise. Gently remove the yolks by pressing thumb on the back of the yolk so that it pops out squirrel. Put the yolks in a medium-sized bowl and mash with a fork until smooth. Add the mayonnaise and Sriracha sauce to the yolks. fish sauce, lime juice, cucumber, carrots, shallots and salt to taste. Put or squeeze the filling into egg whites and before serving sprinkle with cilantro.
