Warm cocktail of deep fried eggs with sweet and sour sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 75 | grams | Caster sugar |
| 5 | tablespoons | Fish sauce |
| 6 | tablespoons | Tamarind juice |
| 6 | Shallots; finely sliced | |
| 6 | Garlic cloves; finely sliced | |
| 4 | Red chillies; finely sliced | |
| 6 | Hard boiled eggs | |
| 25 | grams | Coriander |
| 1 | Lime; juice of | |
| 1 | tablespoon | Sesame oil |
| Oil for deep frying | ||
Directions
Combine the sugar, fish sauce, tamarind juice in a pan and dissolve the sugar.
Reduce the liquid by half. Taste and adjust. It should be sweet, salty and slightly sour.
Warm a little sesame oil in a frying pan and sweat off the shallots, garlic and chillies until golden brown.
Deep fry the eggs in the hot fat for 3-5 minutes and drain.
Pour the sauce into a pan and roll the eggs in it. Cut into quarters, drizzle with the sauce, sprinkle with coriander and lime juice and serve.
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Carlton Food Network
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