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Thai dish recipes: eggs with tangy tamarind dressing

Serves: 4 persons

8 eggs

2 tablespoons oil

2 tablespoons foft brown sugar or palm sugar

1 tablespoon fish sauce

2 tablespoons tamarind pur'ee

1 teaspoon chopped red chillies, optional

1/2 cup fresh coriander leaves, chopped

1.

Place the eggs in a pan of cold water. Bring the water to the boil and cook the eggs for 7 minutes. Drain and run under cold water until cool. Remove the shells

2.

Heat the oil in a wok or frying pan. Add the eggs to the wok in batches and turn frequently over medium heat. When they are golden brown and blistered, remove the eggs from the wok and keep warm.

3.

Remove excess oil from pan; add brown sugar, fish, tamarin and chillies. Bring to boil; boil rapidly for 2 minutes or untl mixture resembles a syrup. Serve eggs with syrup poured over, sprinkled with coriader leaves.

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