Deep fried eggs with tamarind sauce

Deep fried eggs with tamarind sauce

1tbsp palm sugar

2tbsp fish sauce, 1tbsp soy sauce

100ml tamarind juice (If you cannot get tamarind juice you can use dried one – just soak it in water to make the juice)

4 Thai shallots, sliced

3 Thai red chillies, chopped (optional)

5-6 hard boiled eggs, remove shells

1 cup sunflower or vegetable oil for deep frying

1)    To make the tamarind sauce, put the tamarind juice and palm sugar in a pot or saucepan. Heat it until it is boiled and palm sugar is dissolved.

2)    Add the fish sauce and soy sauce. Stir for a minute. Add more tamarind juice and sugar if needed. Adjust the taste to suit your preference. It should be sweet and sour. Leave the sauce aside.

3)    To prepare the eggs, boil them in a pot for 10 minutes (hard boiled eggs are preferred). Then heat the oil in a wok. Deep fry the eggs until they are golden outside.

4)    Transfer the eggs to a serving plate.

5)    Deep fry shallots and chillies. Put them on top of the eggs and pour the tamarind sauce over them to serve.