50g Palm Sugar
40-50ml Fish Sauce
1 tbsp Tamarind
1 tsp Red Chilli Paste
Vegetable oil for shallow frying
4 eschallion shallots, peeled and thinly sliced
4 cloves garlic, sliced
Bunch of coriander
- Place the eggs in a pan of boiling water and boil for 6 minutes. Drain and plunge in cold water. Allow to cool then peel.
- Mix the palm sugar, fish sauce, tamarind sauce and chilli paste together in a small pan and simmer gently until the sugar has dissolved.
- Fill a deep frying pan with 2cm vegetable oil and heat until it sizzles when a slice of shallot is added. Add the shallots and garlic and fry until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper.
- Shallow fry the eggs in the oil for3-4 minutes, turning until golden brown all over and drain on kitchen paper.
- 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.
This is fabulous finger food as part of a Thai menu or a great light lunch with sticky rice or a salad.
Food is such an important staple for Thai people, often the first thing they will say is “Gin Khao Yung” meaning – have you eaten yet?!