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)
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.
Boil the eggs until hard and plunge into cold water. Peel and set aside for later use.
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.
Next fry the sliced onion, taking care not to burn it. Remove and drain on kitchen paper.
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.
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.
Cut the fried eggs in halves and place (with the yolk side up) in a shallow dish. Scatter the shallots over the eggs.
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).
Serve immediately with hot jasmine rice