Khai Luk Khoei

Khai Luk Khoei

Fried hard-boiled eggs with tamarind sauce

10 unshelled boiled Chicken eggs (or duck eggs),
1/2 cup coriander leaves,
7 crisp-fried dried hot chilies,
3 table spoon crisp fried shallot slices,
1/3 cup palm sugar,
1/2 cup tamarind juice,
2 table spoon fish sauce,
1/4 cup cooking oil for frying.

Preparation

1) Heat the oil in a wok. When hot, fry the eggs whole. When they are golden brown all over, remove and set aside.
2) In the 1 tablespoonful of oil used for frying the shallot, stir fry the palm sugar. Add the tamarind juice and fish sauce and continue stir frying until thickened. The taste should be sour, salty, and sweet. When ready, remove from the heat.
3) Before serving, cut the eggs in half and arrange on a plate with the yolks upward. Dip the sauce over the eggs and sprinkle them with the fried shallot, fried chilies, and coriander leaves.