Ingredients
- 4 large eggs
- Vegetable oil (for deep frying)
- 50 grams peanuts (roasted)
- 1 shallot (sliced and fried until crisp or buy already done from asian stores)
- 2 garlic cloves (sliced thinly and fried until crisp)
- 1 whole chili (red deseeded and sliced, use to taste)
- 1 spring onion (juliened, long thin slices)
- 1/4 cup mint leaves
- 1/4 cup coriander leaves (cilantro)
- FOR SAUCE
- 80 grams sugar (Thai palm sugar)
- 1 tablespoon ginger root (fresh, shredded)
- 30 ml water
- 1 chili pepper (red sliced)
- 50 ml fish sauce (this could vary depending on brand and strength)
- 1 lime, whole (juiced)
How to Make
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Step 1: To make the sauce - caramelise the palm sugar, ginger and water in a pan and when it begins to caramelise add the chilli and when the sauce is a deep golden colour, add the fish sauce and remove from the heat - this will stop the caramelisation and then add the lime juice to provide the sour balance.
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Step 2: Crack the eggs into a bowl without breaking the yolks.
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Step 3: Deep fry in vegetable oil until the whites are crispy but the yolks are still soft.
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Step 4: Do not be put off by the look at this stage.
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Step 5: Drain the eggs on absorbent paper and then place on a serving plate and cover with sauce and sprinkle with peanuts, fried shallot, garlic and chilli and then finish with the spring onion and the herbs and serve at once.
We hope you enjoy this recipe!
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