No one really knows how this dish got its name but it is one of my favourite Thai dishes. Hardboiled eggs are simply deep fried in hot oil which gives it a crispy coating without any flour or batter. A delicious caramelised sweet, hot and sour sauce is then drizzled over it and garnished with lots of crispy fried shallots and fresh coriander leaves.
- 10-12 hard boiled eggs, peeled
- 1 tablespoon tamarind paste
- 2 tablespoons Surani sauce
- 1 tablespoon palm sugar
- 1 tablespoon fish sauce
- 1 cup vegetable oil for deep frying
- 6 shallots, finely sliced and shallow fried until crisp
- 6 cloves garlic, finely sliced and shallow fried until crisp
- ½ cup vegetable oil for shallow frying
- 1 cup fresh coriander leaves
Serves 4 – 6
Prepare the shallots and garlic crisps first of all. Shallow fry the shallots and garlic, in separate batches until golden brown. Transfer onto kitchen paper to drain the excess oil and leave to cool.
Make up the tamarind and Surani sauce in a small saucepan and bring to the boil. Add sugar, more tamarind paste and fish sauce to taste.
When ready to serve, deep fry the peeled hard boiled eggs until they are a golden brown colour. Cut them in half and arrange on a serving platter. Drizzle the sauce over it and garnish with the crispy shallots and garlic crisps and scatter with coriander leaves.