Asian Salad Recipes - Cambodia Salad with Duck Egg Omelet (Yoam Pong Jian) Recipe

Ingredients

• 1 medium cucumber, halved lengthwise, deseeded and sliced into thin matchsticks

• 4 spring onions, cut into 2.5cm (1in) lengths

• 2 tomatoes, cut into wedges

• 3 large duck eggs

• 2 teaspoons lime juice

• 1 tablespoon cooking oil coriander leaves, to garnish

For the dressing:

• 2 tablespoons fish sauce

• 1 heaped teaspoon sugar

• 2 tablespoons lime juice

• 3 garlic cloves, finely chopped

• 3 small red chilies, finely chopped

Serves 4

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Method

1. In a bowl, mix all the dressing ingredients and set aside.

2. Place the cucumber, spring onions and tomatoes in another bowl.

3. Break the eggs into a third bowl, add the lime juice and beat thoroughly.

4. Heat the oil in a frying pan, add the eggs and cook a thick, solid Spanish style omelet.

5. Turn out, allow to cool and then cut into 2.5cm (1in) cubes.

6. Place the omelet cubes in the bowl with the salad. Pour over the dressing and mix well.

7. Turn out on to a plate, garnish with coriander and serve.