SON-IN-LAW EGGS

Preparation Method :

• Boil the eggs in a saucepan of water, lower the heat and simmer for 8 - 10 minutes.
• Drain, then crack the shells slightly and cool under running water. Peel off the shells.
• Heat oil in a wok over a medium heat. The oil is ready when a slice of shallot sizzles when dropped into it.
• Deep-fry the chilies for a few seconds to bring out the flavour. Drain on kitchen paper.
• Deep-fry the shallots for 6 - 8 minutes until golden brown and crispy.
• Remove and drain. Lower each egg into the same hot oil and deep-fry for 6 - 10 minutes or until browned. Remove and drain.
• Remove the oil from the wok and add the fish sauce, tamarind puree or lime juice and sugar and stir for 5 - 6 minutes or until the sugar have dissolved. Taste and adjust the seasoning.
• Halve the eggs lengthways and arrange them with the yolk upwards in a serving bowl.
• Spoon the sauce over them and sprinkle with the crispy shallots and chilies.