Ingredients

The following ingredients have 4 Servings
  • 4 duck or hen eggs
  • 3 shallots
  • 2 cloves garlic
  • 3 sprigs fresh coriander leaves (cilantro)
  • 125 ml vegetable oil
  • 3 dried red chillies (kept whole)
  • sprinkle of red chilli flakes
  • 2 Tbsp tamarind pulp (or 2 tbsp shop bought ready paste/juice)
  • 5 Tbsp water
  • 2 Tbsp fish sauce
  • 1-2 tsp palm sugar

Instruction

  • Boil the eggs for 7 minutes for a soft yolk or 9 for a hard yolk. Put the timer on.
  • When done, drain, rinse under cold water for 30 seconds, then leave in a bowl of cold water.
  • While the eggs are boiling, slice the shallots, go for a medium thickness, you don't want them to burn when they are cooking.
  • Slice the garlic widthwise, again, not too thinly.
  • Finely chop the coriander leaves.
  • Get a wok or a small, deep frying pan and heat the oil on medium high.
  • Fry the shallots until they are a golden brown, then turn the heat down to medium and fry until they are a deep brown but not dark. Remove with a slotted spoon and drain on a kitchen paper lined plate.
  • With the heat still on medium, fry the garlic for 30 seconds, remove and drain. You need to be very quick with the garlic as it burns quickly and will be bitter.
  • Next, fry the chillies for 20 seconds and drain.
  • Peel the eggs, pat dry and fry in the same hot oil over medium high heat for about 5 minutes, until they get a golden brown, crispy coating. Be sure to turn them around to brown evenly. Drain on kitchen paper.
  • When you are ready to serve, place all the sauce ingredients in a small saucepan and bring to a simmer.
  • Cook for 2 minutes, while you slice the eggs in half and lay them on a plate.
  • Taste the sauce, you are looking for a sweet and sour taste, but not too sweet.
  • Pour the hot sauce all over the eggs and scatter the shallots, garlic, fresh coriander leaves, dried chillies and chilli flakes and serve immediately.