Fried Hard-Boiled Eggs with Tamarind Sauce (Khai Luk Khoei)
INGREDIENTS: 10 unshelled boiled eggs (or duck eggs) 1/2 cup coriander leaves 7 crisp-fried dried hot chilies 3 tbsp crisp fried shallot slices 1/3 cup palm sugar 1/2 cup tamarind juice 2 tbsp fish sauce 1/4 cup cooking oil for frying
PREPARATION: 1. Heat the oil in a wok. When hot, fry the eggs whole. When they are golden brown all over, remove and set aside.
2. In the 1 tablespoonful of oil used for frying the shallot, stir fry the palm sugar. Add the tamarind juice and fish sauce and continue stir frying until thickened. The taste should be sour, salty, and sweet. When ready, remove from the heat.
3. Before serving, cut the eggs in half and arrange on a plate with the yolks upward. Dip the sauce over the eggs and sprinkle them with the fried shallot, fried chilies, and coriander leaves.
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