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Thai-Style Deviled Eggs with Crab and Crispy Shallots By Pete Evans, Fine Cooking

Ingredients

For the nam jim dressing

  • 4 large shallots
  • 2 fresh red chiles, seeded
  • 1 2-inch piece fresh ginger
  • 2 cloves garlic
  • 2 Tbs. chopped cilantro stems
  • 3 Tbs. coconut sugar
  • 2/3 cup fresh lime juice
  • 3 Tbs. fish sauce

 

For the shallots

  • 4 small shallots, thinly sliced and separated into rings
  • 2 tsp. all-purpose flour
  • 3/4 cup coconut oil

 

For the deviled eggs

  • 8 large hard-cooked eggs, peeled
  • 1/2 cup mayonnaise; more as needed
  • 2 Tbs. finely chopped fresh cilantro
  • 2 Tbs. finely chopped fresh mint
  • 1 Tbs. minced shallot
  • 1 Thai bird chile, seeded and minced (leave the seeds in for more heat)
  • 1 lime leaf, finely chopped
  • 8 oz. lump crabmeat
  • 16 medium shiso or large fresh basil leaves (optional)
  • Salmon roe, for garnish

48_ThaiStyleDeviledEggsWithCrabMayoAndCrispyShallots_wide.jpg

Get full recipe:

Thai-Style Deviled Eggs with Crab and Crispy Shallots

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