‘Son-in-law eggs’
Fried eggs in sweet and sour sauce
| 2 | Eggs |
| ½ Cup | Tamarind sauce |
| 100g | Palm sugar |
| 50g | Fish sauce |
| Shallots (thinly sliced) | |
| Long red chilli (seeds removed, thinly sliced along the long side) |
- Put eggs into warm water that is just deep enough for the top 2mm of the egg to be showing out of the water
- Turn the eggs for the first few minutes to get the egg yolk in the middle of the egg
- Cook for 10 minutes. Shell when completed
- Combine tamarind sauce, palm sugar and fish sauce over a medium heat and cook until palm sugar is dissolved and the sauce has started to thicken up
- Deep fry shallots and chilli until they start to become crispy. Place on kitchen paper to drain
- Place cooked eggs in deep fryer and fry until they are golden brown
- Plate up with eggs cut in ½ and sauce over the top then the crispy shallots/chilli