Serves 4 as an entrée
- 8 organic or free range eggs
- 1 cup neutral oil
- 2 tbsp palm sugar
- 1 tsp fish sauce
- 1 tbsp tamarind puree
- ½ medium red chilli, finely sliced
- 2 tbsp lime juice
- Leaves from 1 bunch coriander
- 12 mint leaves, torn
- 2 tbsp fried shallots
Place the eggs in a deep saucepan of water and bring to the boil.
Reduce the heat and simmer for two minutes. Drain and place in a bowl of ice water then carefully peel the eggs.
In a small saucepan, melt the palm sugar and add the tamarind puree and fish sauce and reserve.
Heat the oil to very hot in a wok or pan and carefully add the eggs, turning so they become golden brown all over.
Drain on paper towel and then cut in half.
Re-heat the sauce and add the chilli and lime juice.
Arrange the coriander and mint on four plates and top with four half eggs on each. Spoon over the sauce and sprinkle fried shallots over the top.