- 10 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 140g palm sugar or light muscovado sugar
- 100ml fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 1 tbsp tamarind paste
A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…
- groundnut or vegetable oil, for frying
- 4 shallots, thinly sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 4 garlic cloves, thinly sliced
- 6 red chillies, thinly sliced
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- large bunch coriander, chopped
Put the eggs into a pan of cold water and bring to the boil. Time 8 mins from boiling. Cool under running water, then peel. Meanwhile, combine the sugar, fish sauce and tamarind in a pan. Heat gently until the sugar has dissolved, skimming the top if you need to. Check the taste, it should be sweet and sour. Adjust with sugar, fish sauce or tamarind if you need to.
Meanwhile, heat a 5cm depth of oil in a wok or large frying pan. Once shimmering, add the shallots, garlic and chillies. Fry for 1 min or until golden and crisp. Drain on kitchen paper. Can be done a few hrs ahead. Fry the eggs for 3-4 mins or until the outsides take on tinges of golden brown. Remove from oil and drain.
To serve, quarter the eggs and place in a serving dish. In a separate bowl, combine the coriander with the crisp chilli, garlic and shallots. Mix well. Pour the sauce and coriander mix over the eggs and serve.