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20 December 2012,00:59 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
10 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Boil the eggs in a saucepan of water, lower the heat and simmer for 8 - 10 minutes.
  • Drain, then crack the shells slightly and cool under running water. Peel off the shells.
  • Heat oil in a wok over a medium heat. The oil is ready when a slice of shallot sizzles when dropped into it.
  • Deep-fry the chilies for a few seconds to bring out the flavour. Drain on kitchen paper.
  • Deep-fry the shallots for 6 - 8 minutes until golden brown and crispy.
  • Remove and drain. Lower each egg into the same hot oil and deep-fry for 6 - 10 minutes or until browned. Remove and drain.
  • Remove the oil from the wok and add the fish sauce, tamarind puree or lime juice and sugar and stir for 5 - 6 minutes or until the sugar have dissolved. Taste and adjust the seasoning.
  • Halve the eggs lengthways and arrange them with the yolk upwards in a serving bowl.
  • Spoon the sauce over them and sprinkle with the crispy shallots and chilies.


  • 3 Eggs
  • Cooking oil, for deep-frying
  • 1 Dried red chili, cut into ½ inch pieces, deseeded
  • 75 grams Shallots, finely sliced
  • 1 tablespoons Fish sauce
  • 2 tablespoons Tamarind Puree
  • 1 tablespoons Lime juice
  • 100 grams Coconut, palm or brown sugar
  • 5 tablespoons Clear honey

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