Warm cocktail of deep fried eggs with sweet and sour sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 75 | grams | Caster sugar |
| 5 | tablespoons | Fish sauce |
| 6 | tablespoons | Tamarind juice |
| 6 | Shallots; finely sliced | |
| 6 | Garlic cloves; finely sliced | |
| 4 | Red chillies; finely sliced | |
| 6 | Hard boiled eggs | |
| 25 | grams | Coriander |
| 1 | Lime; juice of | |
| 1 | tablespoon | Sesame oil |
| Oil for deep frying | ||
Directions
Combine the sugar, fish sauce, tamarind juice in a pan and dissolve the sugar.
Reduce the liquid by half. Taste and adjust. It should be sweet, salty and slightly sour.
Warm a little sesame oil in a frying pan and sweat off the shallots, garlic and chillies until golden brown.
Deep fry the eggs in the hot fat for 3-5 minutes and drain.
Pour the sauce into a pan and roll the eggs in it. Cut into quarters, drizzle with the sauce, sprinkle with coriander and lime juice and serve.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.
Related recipes
- Basic deep-fried egg foo yung
- Deep-fried coated eggs
- Deep-fried eggs and vegetables
- Easy sweet & sour sauce
- Easy sweet and sour sauce
- Eggs in sauce
- Fried bean curd with a sweet & sour sauce
- Fried bean curd with a sweet and sour sauce
- Fried egg
- Fried egg sauce
- Fried eggs
- Fried eggs with soy sauce
- Hard-cooked eggs with piquant sauce
- Hot & sour eggs in a noodle nest
- Hot and sour egg drop soup
- Hot and sour eggs in a noodle nest
- Sweet and sour fish fillet and eggplant
- Sweet and sour pork with egg fried rice
- Sweet-and-pungent preserved eggs
- Sweet-and-pungent sauce for eggs