Turn the ordinary into extraordinary – This is fabulous finger food as part of a Thai menu or a great light lunch with sticky rice or a salad. Click Here to make your own Thai Chilli paste. This recipe was created by Food Writer, Mitzie Wilson.
50g Thai Taste Palm Sugar
40-50ml Thai Taste Fish Sauce
1 tbsp Thai Taste 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.
Steps for cooking
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 for 3-4 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.
Share this recipe
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?!