Created by ImPat on November 27, 2014
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.
Step 2: Crack the eggs into a bowl without breaking the yolks.
Step 3: Deep fry in vegetable oil until the whites are crispy but the yolks are still soft.
Step 4: Do not be put off by the look at this stage.
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.