Ingredients
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3 tablespoons unrefined or roasted peanut oil (see Tip), divided
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4 large eggs, lightly beaten
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¼ cup lime juice
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1 tablespoon fish sauce
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1 tablespoon ketchup
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2 teaspoons brown sugar
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¼ teaspoon crushed red pepper (Optional)
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8 cups thinly sliced napa cabbage (from 1 head)
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16 peeled cooked shrimp (21-25 count), tails left on if desired
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1 cup grated carrot
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½ cup thinly sliced fresh mint and/or basil
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½ cup roasted peanuts, coarsely chopped
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2 scallions, sliced
Directions
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add eggs and cook, lifting the edges as they set to let uncooked egg run underneath. Flip and continue cooking until set, about 3 minutes. Transfer to a cutting board to cool.
- Combine lime juice, fish sauce, ketchup, brown sugar and crushed red pepper (if using) in a small bowl. Whisk in the remaining 2 tablespoons oil. Place cabbage in a large bowl and toss with half the dressing.
- Divide the cabbage among 4 plates. Slice the egg and arrange on top of the cabbage along with shrimp, carrot, mint and/or basil, peanuts and scallions. Drizzle with the remaining dressing.
