| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Coxon’s kit, Coxon3 | 4 | servings | |
INGREDIENTS
| 75 | g | Caster sugar |
| 5 | tb | Fish sauce |
| 6 | tb | Tamarind juice |
| 6 | Shallots; finely sliced | |
| 6 | Garlic cloves; finely sliced | |
| 4 | Red chillies; finely sliced | |
| 6 | Hard boiled eggs | |
| 25 | g | Coriander |
| 1 | Lime; juice of | |
| 1 | tb | Sesame oil |
| Oil for deep frying |
INSTRUCTIONS
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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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