Son-in Law Eggs

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 4 eggs
• vegetable oil (for deep frying)
• 50 g peanuts (roasted)
• 1 shallot (sliced and fried until crisp or buy already done from asian stores)
• 2 garlic cloves (sliced thinly and fried until crisp)
• 1 chili (red deseeded and sliced, use to taste)
• 1 spring onion (juliened, long thin slices)
• 1/4 cup mint leaf
• 1/4 cup coriander leaves (cilantro)
• 80 g palm sugar (thai)
• 1 tablespoon ginger (shredded)
• 30 ml water
• 1 chili (red sliced)
• 50 ml fish sauce (this could vary depending on brand and strength)
• 1 lime (juice of)

Recipe

• 1 to make the sauce - caraelise the palm sugar, ginger and water in a pan and when it begins to carmelise 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.
• 2 crack the eggs into a bowl without breaking the yolks.
• 3 deep ry in vegetable oil until the whites are crispy but the yolks are still soft.
• 4 do not be put off by the look at this stage.
• 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.