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Easy Thai-style Eggs with Sweet Tamarind sauce

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Cooking time

Prep: 10 minutes Cook: 20 minutes

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Serves 4

This is fabulous finger food as part of a Thai menu or a great light lunch with sticky rice or a salad.

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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


  1. Place the eggs in a pan of boiling water and boil for 6 minutes.

  2. Drain and plunge in cold water then allow to cool then peel.

  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.

  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.

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

  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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