EGG & SHALLOT SALAD WITH BURNT-LIME VINEGAR DRESSING

Recipes, food styling, food photography & styling Jane Lyons & Will Bowman

	2 shallots, finely sliced
	2 tablespoons rice wine vinegar
	2 tablespoons raw sugar
	4 organic eggs
	1 tablespoon tamari
	2 teaspoons fish sauce
	1 teaspoon honey
	1⁄2 cup crispy fried shallots
	1 cup coriander, roughly chopped
	FOR THE BURNT-LIME VINEGAR
	3 limes, halved
	1⁄2 cup rice wine vinegar
	1⁄4 cup water

1.	Put the shallots in a bowl and cover with water.
2.	Add 2 tablespoons of rice wine vinegar and the sugar and leave to soak for 1 hour.
3.	Boil the eggs for 6 minutes, remove from the heat and place in a bowl of iced water.
4.	To make the burnt-lime vinegar, place the limes in a hot heavy-based frying pan over a high heat and char for 2-3 minutes until blackened.
5.	Set the pan aside for a couple of minutes then add the vinegar and water to the limes.
6.	Squeeze the juice from the limes into the vinegar and water and whisk to combine.
7.	Discard the lime skins.
8.	Pour the cooled burnt-lime vinegar into a jug with the tamari, fish sauce and honey.
9.	Cut the boiled eggs in half and pour over burnt-lime vinegar dressing.
10.	Top with the drained shallots, crispy shallots and herbs.
11.	Serve with steamed rice.