Thai Cuisine Recipe

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

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) .