Thai son-in-law eggs
“Fried eggs for breakfast are always an excellent idea. I love packing in the veg whenever I can, and so this vegetarian classic from Thailand is a brilliant way to do this. You can freeze leftover chilli sauce to use another time. ”
serves: 4 - prep time: 15 minutes - cooking time: 15 minutes
120g palm sugar, grated
¼ cup (60ml) fish sauce
2 eschallots, thinly sliced
2 tablespoons tamarind puree
½ small cabbage, shredded
2 cups (500ml) rice bran oil or your favourite frying oil
3 garlic cloves, sliced lengthways
½ long red chilli, finely sliced
4 eggs
1 bunch coriander sprigs, washed, tough stalks removed
steamed rice, to serve
Combine palm sugar, fish sauce, half of eschallot, tamarind and 1/3 cup water in a small saucepan on medium heat. Reduce heat to low and simmer for 10 minutes, until syrupy. Strain and set aside. Arrange cabbage on serving plates.
Heat oil in a wok or saucepan on medium. Fry remaining eschallot, garlic and chilli for 20 seconds, until crisp and golden. Drain on paper towel.
Reheat oil. Break one egg into a small bowl and carefully lower egg into hot oil. Fry for 30 seconds, turn, using a slotted spoon and cook for another 30 seconds, until puffed and golden all over. Drain on paper towel and repeat with remaining eggs.
To serve, arrange fried eggs on cabbage, spoon over sauce and sprinkle with fried shallot, garlic and chilli. Finish with coriander and serve with steamed rice.