Bridegroom Eggs Recipe

Recipe: (Serves 4 to 6)

30 ml/2 tablespoons vegetable oil
6 shallots, thinly sliced
6 garlic cloves, thinly sliced
6 fresh red chilies, sliced
Oil, for deep-frying
6 hard boiled eggs, shelled
Salad leaves, to serve
Sprigs of fresh coriander (cilantro), to garnish

For the sauce:

75 g/3 oz/6 tablespoons palm sugar
75 ml/5 tablespoons Thai fish sauce
90 ml/6 tablespoons tamarind juice

Method:

To make the sauce, put the sugar, fish sauce and tamarind juice in a pan. Bring to the boil, stirring until the sugar dissolves, lower the heat and simmer for 5 minutes. Taste and add more sugar, fish sauce or tamarind juice, if needed. Transfer the sauce to a bowl.

Heat the vegetable oil in a frying pan and cook the shallots, garlic and chilies for 5 minutes. Transfer to a bowl.

Heat the oil in a deep-fryer or wok to 190°C/375°F or until a cube of bread, added to the oil, browns in about 45 seconds. Deep-fry the eggs in the hot oil for 3-5 minutes, or until golden brown. Remove and drain well on kitchen paper. Cut the eggs in quarters and arrange them on a bed of leaves. Drizzle with the sauce and sprinkle over the shallot mixture. Garnish with coriander springs and serve immediately.