Recipe: Century Egg Salad

This is my attempt at re-creating the Century Egg Salad from Kambozza, a Burmese restaurant in Parramatta.  The lemon juice and fresh salad ingredients offset the rich, slightly funky flavour of the pei dan.  For the less adventurous, replace the century egg with regular, soft-ish boiled eggs. 

INGREDIENTS

2 pei dan (century egg), peeled and sliced into eighths
2 tomatoes, halved then sliced
1 handful of chinese cabbage, sliced
1 small brown onion, thinly sliced
1 handful of coriander
2 tbsp roasted peanuts, roughly chopped
1 large chilli, finely sliced (include seeds at your own risk)
1 tbsp lemon juice
1 tbsp fish sauce
1 tbsp oil (any type will do, just not extra virgin)

1.  Combine all ingredients and dress with lemon juice, fish sauce and oil
2.  Stir briskly so that the century egg yolks break down and coat the salad
3.  Garnish with extra peanuts and coriander before serving