Otherwise known as Thai Fried Hard-Boiled Eggs. The combination of sour, salty, and sweet flavours used in this dish make it a absolute taste sensation.
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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