1. In a wok heat the oil and fry the chillies for a few seconds, do not burn them or they will taste bitter. Drain them on kitchen paper. 2. Deep fry the shallots until golden, drain on kitchen paper. 3. Now deep fry the eggs till golden brown all over. Drain them and keep them warm. 4. In a small pan mix together the fish sauce, tamarind and sugar and cook for 5 mins till the sugar has dissolved. 5. Slice the eggs in two lenghtways, arrange on a dish with the yolks upper most. Drizzle the sauce over them and top with the chillies and shallots. ---------------------------------------------------------------------------
Nutrition
Ingredients
