Kai Yum (egg salad)

3 eggs, hard boiled
1 tbls lemongrass, sliced
1 Asian shallot, sliced
3 red birds eye chillies, seeded & sliced
1/2 tomato, sliced
1 tbls coriander leaves
1 tsp rice vinegar
1 tsp lime juice
1 tsp fish sauce
1/4 tsp sugar

Combine all ingredients, except eggs,
in a mortar and pestle – crush lightly.
Allow flavours to combine, add halved
eggs and mix well.

Recipe from nameless outdoor eatery – Narathiwat.