SON OF EGG RECIPES

Steps:

• Put the eggs into a pan of cold water and bring to the boil. Time 8 mins from boiling. Cool under running water, then peel. Meanwhile, combine the sugar, fish sauce and tamarind in a pan. Heat gently until the sugar has dissolved, skimming the top if you need to. Check the taste, it should be sweet and sour. Adjust with sugar, fish sauce or tamarind if you need to.
• Meanwhile, heat a 5cm depth of oil in a wok or large frying pan. Once shimmering, add the shallots, garlic and chillies. Fry for 1 min or until golden and crisp. Drain on kitchen paper. Can be done a few hrs ahead. Fry the eggs for 3-4 mins or until the outsides take on tinges of golden brown. Remove from oil and drain.
• To serve, quarter the eggs and place in a serving dish. In a separate bowl, combine the coriander with the crisp chilli, garlic and shallots. Mix well. Pour the sauce and coriander mix over the eggs and serve.

Steps:

• For the spicy tamarind sauce, place all the ingredients in a saucepan over high heat. Bring to a simmer and cook for 5 minutes or until thickened slightly. Remove from heat and discard the lemongrass stalks. Set aside for later (if your sauce thickens up too much as it cools, just add a little water and heat just before serving). Cook the eggs in boiling water for 5 minutes. Drain and plunge into cold water. Peel the eggs and pat dry with paper towel (make sure they’re super dry before frying so you don’t get dangerous oil splatter!). Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot (325°F or 165°C) when a wooden spoon dipped into the oil forms small little bubbles. Carefully add the eggs and cook for 3-4 minutes or until golden and crispy on the outside. Drain on paper towel. To serve, slice the eggs in half and place them on a serving plate. Drizzle generously with the spicy tamarind sauce. Sprinkle over the coriander, fried shallots and red chilli. Best served with steamed rice or as part of a Thai/Asian banquet dinner. *NOTES: If palm sugar is unavailable, use half white and half brown sugar. Crispy fried shallots and tamarind concentrate are available in the Asian aisle of major supermarkets or from an Asian grocery store.