6 eggs, room temperature
vegetable oil for deep frying
3 tbsp roughly chopped coriander (cilantro) leaves
2 tbsp fried shallots*
1 long red chilli, finely sliced
Spicy tamarind sauce:
200g (7 oz) palm sugar*, shaved
¼ cup water
2½ tbsp fish sauce
2 tbsp tamarind concentrate*
1 lemongrass stalk, bruised and cut into batons
½ tsp dried chilli flakes (or to taste)
For the spicy tamarind sauce, place all the ingredients in a saucepan over high heat. Bring to a simmer and cook for 5 minutes or until thickened slightly. Remove from heat and discard the lemongrass stalks. Set aside for later (if your sauce thickens up too much as it cools, just add a little water and heat just before serving).
Cook the eggs in boiling water for 5 minutes. Drain and plunge into cold water. Peel the eggs and pat dry with paper towel (make sure they’re super dry before frying so you don’t get dangerous oil splatter!).
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot (325°F or 165°C) when a wooden spoon dipped into the oil forms small little bubbles. Carefully add the eggs and cook for 3-4 minutes or until golden and crispy on the outside. Drain on paper towel.
To serve, slice the eggs in half and place them on a serving plate. Drizzle generously with the spicy tamarind sauce. Sprinkle over the coriander, fried shallots and red chilli. Best served with steamed rice or as part of a Thai/Asian banquet dinner.
Notes:
– If palm sugar is unavailable, use half white and half brown sugar.
– Crispy fried shallots and tamarind concentrate are available in the Asian aisle of major supermarkets or from an Asian grocery store.
Son in law’s eggs
It’s so delicious. Made it for the first time. Thanks very much