Eggs with Tangy Tamarind Dressing

12:48 AM Posted In Edit This 0 Comments »
Eggs with Tangy Tamarind Dressing
(Kai Look Kuay)

The sweet-sour-salty combination of tamarind juice, fish sauce and sugar in the sauce is what make this a divine starter or main dish. Try using dark broen sugar, palm sugar ro maple syrup and adding a touch of fresh chili for an even more iteresting combination--add adjust the tamarind, fish sauce and sugar to your personal taste.
Ingregients (serves 4-6)
4 cups (1 liter) water
6 eggs2 cups (500 ml) oil
couriander leaves (cilantro) to granish

Tamarind Dressing
5 tablespoons tamarind pulp mixed with 1/2 cup (125 ml) water, mashed and strained to remove seeds and fibers
2 tablespoons fish sauce
1/2 cup (100 g) sugar

Crispy-fried Sallots
5 tablespoons tamarind pulp mixed with 1/2 cup (125 ml) water, mashed and strained to remove seeds and fibers
2 tablespoons fish sauce
1/2 cup (100 g) sugar

Preparation
1 To prepare the Crispy-fried Shallots, heat oil in a wok over medium heat. Add the shallots and stir-fry for 5 minutes or until shallots begin to turn golden brown. Do not overcook. Quickly remove the shallots from the wok with a slotted spoon, drain on a paper towel and set aside
2 To make the Tamarind Dressing, combine all the ingredients in a pan bring to the boil and simmer for 5 minutes until it begins to thicken, stirring well to dissolve the sugar. Set aside.
3 Pour the water into a pot, bring to the boil then boil the eggs for 5 minutes. Temove the eggs ase cool, peel of the shells and set aside.
4 Heat the oil in a wok or saucepan over medium heat. Dry the eggs and deep-fry until they turn golden brown on the outside, about 3-4
5 minutes. Drain and set aside to cool. Slice the eggs in a half lengthwise, pour the sauce over the eggs and serve garnished with Crispyed-fried Shallots and coriander leaves (cilantro) .

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