Thai Egg Salad Cups
You will surely impress your guests with this unexpected Thai twist on traditional egg salad served in crispy leaf shaped cups.
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Cooking tools:
- Oven
- Muffin tin
- Nonstick skillet
- Stove
- Cutting board
- Chef's knife
- Mixing bowl
- Spatula
- Spoon
Ingredients
- 6 egg roll wrappers
- oil spray
- 15 ml vegetable oil
- 6 eggs
- 1 stalk lemongrass
- 30 ml crushed peanuts
- 30 ml finely chopped Thai basil
- 30 ml mayonnaise
- 15 ml brown sugar
- 10 ml Thai yellow curry paste
- 10 ml fish sauce
- juice of 1 lime
- 24 baby spinach leaves
- crushed peanuts and Thai basil for garnish
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