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  • 8 eggs
  • 50g Thai Taste palm sugar
  • 40ml Thai Taste fish sauce
  • 1 tbsp Thai Taste tamarind
  • 1 tsp Thai Taste red chilli paste
  • Vegetable oil for shallow frying
  • 4 shallots, peeled and thinly sliced
  • 4 cloves garlic, sliced
  • Bunch of coriander
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    Method

    • step 1

      Place the eggs in a pan of boiling water and boil for 6 minutes.
    • step 2

      Drain and plunge in cold water then allow to cool then peel.
    • step 3

      Mix the palm sugar, fish sauce, tamarind sauce and chilli paste together in a small pan and simmer gently until the sugar has dissolved.
    • step 4

      Fill a deep frying pan with 2cm vegetable oil and heat until it sizzles add a slice of shallot to test the temperature). Add the shallots and garlic to the pan and fry until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper.
    • step 5

      Shallow fry the eggs in the oil for3-4 minutes, turning until golden brown all over and drain on kitchen paper.
    • step 6

      Cut the eggs in half and arrange on a plate, drizzle with the tamarind sauce and sprinkle with the shallots and garlic and garnish with coriander leaves.
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