I heard this recipe described on the radio many years ago and have kept it in my bucket list of things I wanted to try at some time. I have now made it and it is worth keeping. The eggs have a crispy outside and are still soft boiled on the inside. They make a great lunch or could be served as a side in any buffet or as part of an antipasto platter.
- 6 boiled eggs (shelled)
- 2 big spring onions (finely sliced)
- 1 clove garlic (minced) or tsp minced garlic
- Parsley chopped roughly
- Coriander for garnishing
- 1/2 tbs fish sauce
- 2 tbs palm sugar
- 2 tsp tamarind sauce
- 1 tsp chilli finely chopped
- Chopped coriander – small bunch
- 1 tbs peanut oil
Deep fry the eggs until the skin turns brown and remove to a plate and slice in half.
Deep fry the spring onion, garlic and parsley mix until crisp and golden. Separate into two piles, set one aside to drain.
Take one of the above piles and fry in the peanut oil and palm sugar and add the tamarind, chilli and fish sauce, lastly stir in the coriander.
Arrange the sliced eggs on plates, pour the sauce over and top with fried spring onion and parsley mix and sprinkle with coriander. Serve hot with steamed white rice.