3 tablespoons oil
1 medium onion, sliced thinly
2 fresh chillies, sliced
2 tablespoons palm sugar
3 tablespoons water
2 teaspoons instant tamarind pulp
1 tablespoon fish sauce
Bring the eggs to the boil, stirring gently to centre the yolks. Simmer
for 8 minutes, then run cold water into the pot until they are quite
cold. Shell the eggs and wipe dry on paper towels. Pierce each one 2-3
times with a very fine toothpick.
Heat the oil in a wok and fry the eggs until golden and crisp. Drain
on paper towels. Pour off all but a tablespoon of the oil. Heat it
again and stir-fry the onion and chilies until the onion is golden and
slightly crisp. Drain. Mix the palm sugar, water, tamarind and fish
sauce. Stir over low heat for 5 minutes or until slightly thick.
Pour the sauce over the eggs, sprinkle the fried onion and chillies
over, and garnish with coriander leaves and a chili 'flower'.
Serve with rice.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)