Ingredients

How to make it

  • Set a wok over medium high heat, add oil and garlic, cook until golden brown, add tamarind sauce, chicken stock , sugar, fish sauce and stir-fry for 2-3 mintues.
  • Stir in the scallion, cover and remove from the heat.
  • To Fry the Eggs: Pour oil into a wok or deep saucepan to a depth of 1 1/2 inches. Set over high heat and bring the boil.
  • Add the garlic and cook until it is golden brown, stirring occasionally about 1 minute. Remove with a wire skimmer or slotted spoon and drain on paper towels.
  • Add the shallots and fry, stirring frequently, until they are crisp and brown, about 2 minutes. Remove with a wire skimmer or slotted smoon and drain on paper towels.
  • Return the oil to high. Carefully put eggs, one at a time or more to the hot oil. Cook until golden brown and crisp on all sides, about 7-8 minutes, turning occasionally to keep them float in the hot oil. Remove with a slottled spoon or wire skimmer to a bowl lined with paper towels. Fry the remaining.
  • Place a bowl of the warm chicken-tamarind sauce in the center of a large serving platter, cut egg lengthwise and arrange them, yolk sides up around the bowl of sauce. Sprinkle them with the fried garlic, crispy sallots and sliced chilies.
  • Tear sprigs of cilantro leaves over the eggs and serve warm.
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  • crystalwaters 11 years ago
    What a delightful, thoroughly authentic recipe to post ~ thanks so much! :-)
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