Serves 2 to 4
Ingredients
Ingredients
- 8 Semi hard boiled eggs, peeled and cut in half
- 4 tablespoons peanut oil
- 2 tablespoons palm sugar
- 1 splash fish sauce
- 1 tablespoon concentrated tamarind
- 1 handful fresh coriander leaf
- 2 garlic cloves, sliced
- 1 tablespoon red eschalot, thinly sliced
- Juice of half a lime
- sea salt
- 1 birds eye chilli chopped
Method
- Heat the oil in a wok and fry off egg halves until just turning golden
- Drain eggs on absorbent paper
- Cook garlic and shallots in the oil until golden and crispy
- Remove half the shallots and garlic and drain on absorbent paper
- Place in the palm sugar and melt to caramelise.
- Add in the fish sauce
- Then the tamarind & chilli and cook until thickened a bit
- Add in the coriander leaves
- Pour over the eggs on a serving plate and drizzle the lime juice over the top and garnish with crispy shallots & garlic
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