This
fascinating name comes from a story about a prospective bridegroom who wanted to
impress his future mother-in-law and devised a recipe from the only other dish
knew how to make - boiled eggs. The hard-boiled eggs are deep fried and then
drenched with a sweet piquant tamarind sauce.
Ingredients
6
Hard-boiled eggs, shelled
6 pieces
Red chilies, sliced
6 cloves
Garlic, finely sliced
6 stalks
Shallots, finely sliced
6 tbsp
Tamarind juice
5 tbsp
Fish sauce
75 g
Palm sugar
-
Oil for frying
-
Lettuce to serve
-
Sprigs of coriander to garnish
Method :
Prepare the sauce by combining the tamarind
juice, fish sauce and the palm sugar in a small saucepan, then bring it to a boil and simmer
for approx. 5 minutes.
Adjust the sauce - it should be sweet, salty and
slightly sour - and transfer to a bowl and set aside.
Heat oil in a wok (approx. 3 tablespoon) and fry
the shallots, garlic and chilies until golden brown, transfer to a bowl and set aside.
Deep-fry the eggs for approx. 5 minutes or until
golden brown, removed and drain on kitchen paper. Quarter the eggs and arrange on a bed of
lettuce. Drizzle with the sauce and scatter over the shallots and garnish with the sprigs of
coriander.
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