Chrispy Eggs

Chrispy-Eggs-quick egg recipe
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Chrispy Eggs
Prep Time:
Cook time:
Total time:
Yield: 4 Servings 

  • 6 large eggs.
  • 1/4 Cup thinly sliced shallots.
  • 1½ cups tapioca flour for coating eggs.
  • 3 cups peanut oil for deep frying.
  • 4 cloves garlic.
  • 2 fresh red Thai long chiles, sliced diagonally.
  • 2 tbsp sugar.
  • Fresh Coriander.
  • 1/2 roughly chopped onion.
  • Fresh cilantro leaves, for garnish
  • Boil eggs for 5 mins. Refresh in iced water and peel skins off and set aside.
  • Make sauce, blend coriander, garlic and onion with stick blender, fry at reasonably high heat for a few minutes, stirring constantly. Add tamarind sauce and a little water, fry for a couple of minutes. Add sugar and cook gently for a few more minutes, set aside.
  • Heat oil and deep fry boiled eggs for 2-3 minutes or until a brown crust forms, slice the deep-fried eggs in half lengthwise and arrange the halves, cut sides up, on a serving platter.
  • Saute shallots until crispy and golden brown.
  • Pour the warm sauce over the eggs and sprinkle the shallots over the top.
  • Garnish with the chiles and cilantro and serve.

Chrispy Eggs


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