A sweet and sour recipe of boiled eggs which are fried and served with tamarind-sugar sauce and topped with fried shallots.
4 large hard boiled eggs
2 dried red chilies
4-5 asian shallots, finely sliced
1 tbsp fish sauce
3 tbsp tamarind paste
4 tbsp palm sugar
half bunch of fresh coriander, finely chopped
a pinch of salt
oil for deep frying
Cut dried chilies in half.
Heat up the wok and add 1/3 cup of oil. When the oil is hot, deep fry chilies for few seconds. Do not burn them. Remove and drain on paper towel.
Peel and thinly slice shallots. Deep fry the Asian shallots in the same wok for 3-4 minutes until they turn golden brown. Remove with slotted spoon, then drain on paper towels.
Now deep fry all the eggs at a time into the same hot oil. Deep fry for 10-15 minutes until each egg is golden brown. Remove eggs from oil and keep warm.
In a small saucepan over a medium heat, add fish sauce, tamarind paste and palm sugar. Stir it for 5-7 minutes until sauce reaches smooth consistency.
Cut fried eggs into halves and arrange on the serving plate. Drizzle tamarind sauce over it and sprinkle fried shallots and coriander leaves over it.