8 eggs
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

  1. 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.
  2. Mix the palm sugar, fish sauce, tamarind sauce and chilli paste together in a small pan and simmer gently until the sugar has dissolved.
  3. 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. 
  4. Shallow fry the eggs in the oil for3-4 minutes, turning until golden brown all over and drain on kitchen paper.
  5. 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.
Handy tip

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

Did you know

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?!