Ingredients
tamarind sauce recipe below
palm sugar...if you cant find it use brown sugar about 1 and 1/2 cup
2 cups of cooking oil
1/2 cup sliced shallots
Chinese parsley chopped just a couple of tablespoons
1/4 cup oil
For Tamarind Dressing
5 tbsp tamarind pulp mixed with 1/2 cup water, mashed and strained to remove seeds and fiber
fish sauce 2 tbs
palm sugar or brown sugar about 1 and 1/2 cup
Method
1) heat the oil in a wok over medium heat, when hot add the shallots and stir-fried for 5 minutes until golden, drain on a paper towel and set aside
2) combine all the ingredients in a pan bring to the boil and simmer for 5 minutes stirring all the time, set aside
3) boil the eggs for 5 minutes, peel and set aside
4) heat the oil in a wok , dry the eggs and deep-fry until golden, about 3 minutes, set aside to cool
5) slice the eggs in half, pour the sauce over the eggs and serve with the crispy-fried shallots and the Chinese parsley
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