Yum Khai Dao Fried Egg Salad

Ingredients

• ¼ cup fresh lime juice
• 2 Tbsp. fish sauce
• 2 Tbsp. chopped cilantro
• 2 Tbsp. finely grated garlic (8–12 cloves)
• 1 Tbsp. plus 1½ tsp. sugar
• 1 tsp. finely chopped red Thai chile (1–2 chiles)
• Kosher salt (optional)
• Vegetable oil (for frying; 2–3 cups)
• 6 large eggs
• Kosher salt, freshly ground white pepper
• 2 large Chinese celery stalks or 1 large celery stalk, tender leaves reserved, stalks thinly sliced
• 2 medium shallots, thinly sliced
• 1 cup halved cherry tomatoes
• ⅓ cup (lightly packed) cilantro leaves with tender stems

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