Yum Kai Kem
Yum Kai Kem is a beloved Thai salad that showcases the rich, creamy texture of salted duck eggs paired with a vibrant, tangy dressing. This simple yet flavourful dish combines the umami depth of salted egg yolks with fresh lime juice, fish sauce, and aromatic herbs, creating a perfect balance of salty, sour, and spicy flavours that's quintessentially Thai.
Ingredients
- 4 salted duck eggs, boiled and peeled
- 3-4 shallots, thinly sliced
- 4-5 bird's eye chillies, finely chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 2 tablespoons palm sugar (or brown sugar)
- 2 spring onions, chopped
- Fresh coriander leaves, for garnish
- Dried shrimp (optional), for extra umami
Instructions
- 1 Prepare the salted eggs: Cut each salted duck egg in half lengthwise. Carefully remove the egg yolks and whites, then slice them into bite-sized pieces. Arrange on a serving plate.
- 2 Make the dressing: In a small bowl, whisk together lime juice, fish sauce, and palm sugar until the sugar completely dissolves. Taste and adjust the balance of sour, salty, and sweet to your preference.
- 3 Add aromatics: Stir in the chopped bird's eye chillies and sliced shallots into the dressing. Let it sit for 2-3 minutes to allow the flavours to meld.
- 4 Assemble and serve: Pour the dressing over the arranged salted egg pieces. Garnish with chopped spring onions, fresh coriander leaves, and dried shrimp if using. Serve immediately as a side dish with rice.
Where Thai Sources Disagree
Dressing variations: Traditional recipes vary between using just lime juice and fish sauce versus adding palm sugar for sweetness. Some sources prefer white soy sauce instead of fish sauce for a cleaner flavour. Egg preparation: While most sources boil the eggs, some recommend steaming them for a more tender texture. Heat level: The number of chillies ranges from 2-3 for mild heat to 8-10 for those who prefer it fiery. Additional ingredients: Some regions add dried shrimp or crispy shallots for extra texture and umami depth.
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