Print this recipe

Egg salad with raisins and chile-lime dressing

Recipe by:Alexander Ong
Betelnut Pejiu Wu, San Francisco


  • Dressing
  • 2 tbsp. granulated sugar
  • 2 tbsp. fish sauce (see note)
  • 2 tbsp. fresh-squeezed lime juice
  • 1 tbsp. minced scallions
  • 1 tsp. minced garlic
  • 2 kaffir lime leaves, minced
  • 1 Thai or serrano chile, minced
  • Salad
  • 1 stalk celery, sliced on a bias
  • 2 rings sliced from a red-ripe Fresno chile
  • 1/2 yellow onion, thinly sliced
  • 1 cup julienne carrots
  • 10 fresh Thai basil leaves, torn
  • 2 tbsp. golden raisins, plumped in warm water
  • 2 tbsp. natural raisins, plumped in warm water
  • Sea salt, to taste (see note)
  • Fried eggs
  • 3 tbsp. vegetable oil
  • 4 eggs


For dressing: Measure ingredients into a blender and purée or measure into a small bowl and purée with a stick blender; set aside.

To assemble: Combine all salad ingredients in a bowl; set aside. Heat oil in a sauté pan over medium heat and fry eggs, separately, until golden brown. Turn and cook until yolks are cooked through. Arrange 1 egg on each salad plate. (Eggs can be served whole or cut into bite-size pieces.) Toss salad with dressing; divide and spoon on top of egg. Sprinkle with additional sea salt, if desired, and serve at once.

Notes: Fish sauce is available in the Asian foods section of most grocery stores. Ong suggests a light, crunchy sea salt.

Serves 4

Califonia Bountiful