25 min
25 min
2 servings


  • 4 hard-boiled eggs, peeled, quartered, whites and yolks separated
  • 3 1/2 ounces garlic oil
  • 2 tablespoons caster (super-fine) sugar
  • 1 tablespoon fish sauce
  • Juice of 2 limes 
  • Sea salt
  • 2 teaspoons fried garlic
  • 2 teaspoons roasted crushed peanuts
  • 10 iceberg lettuce leaves, torn
  • 8 cherry tomatoes, quartered
  • 1 bunch watercress, leaves picked
  • 1 handful celery leaves or fresh mint leaves
  • 1 handful cilantro leaves, torn
  • 1 Lebanese (short) cucumber, sliced


Mash the egg yolks in a mixing bowl. Add the garlic oil, sugar, fish sauce, lime juice and a pinch of sea salt. Mix together well. 

Combine the egg whites with the fried garlic, peanuts, lettuce, tomatoes, watercress, celery leaves, cilantro and cucumbers. Drizzle the dressing over and serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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