• 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


  • 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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating