Ingredients
5 eggs
2 red chillies (sliced)
1 medium red onion (finely sliced)
14g Mai Siam Palm Sugar (to taste)
4 tsp Mai Siam Fish Sauce (to taste)
1 tbsp tamarind block paste
5 tbsp hot water to make tamarind mixture
handful of coriander leaves
vegetable oil (for frying)
Cooking Method
Step 1
Place the tamarind paste and hot water in a bowl and allow to soak for 10 minutes. Strain through the fingers and discard the pulp and seeds.
Step 2
Boil the eggs until hard and plunge into cold water. Peel and set aside for later use.
Step 3
Heat the vegetable oil in a small pan or wok and fry the eggs until they brown and turn crispy on the outside. Lift the eggs out with a slotted spoon and drain on kitchen paper.
Step 4
Next fry the sliced onion, taking care not to burn it. Remove and drain on kitchen paper.
Step 5
Drain the oil and leaving 2 tbsp on oil in the wok. Pour the tamarind mixture into the wok and add the palm sugar and fish sauce.
Step 6
Allow the sauce to simmer until it starts to thicken and adjust seasoning which should be a little sweet, sour and salty. Add the sliced chillies at this stage, or if preferred, add as a garnish.
Step 7
Cut the fried eggs in halves and place (with the yolk side up) in a shallow dish. Scatter the shallots over the eggs.
Step 8
Pour the tamarind sauce over the eggs and garnish liberally with coriander leaves and the sliced red chillies (if it has not been added to the sauce).
Step 9
Serve immediately with hot jasmine rice
