Future Son-in-Law Eggs

Serves 4

Ingredients:

For the sauce and garnishes:

3 tablespoons/35 g grated palm sugar
2 tablespoons/30 ml fish sauce (nam pla)
1 tablespoon/15 g tamarind paste
Vegetable oil, for deep frying
2 shallots, thinly sliced
1 red jalapeno chili, seeded, cut lengthwise into very thin strips
3 sprigs fresh cilantro

For the eggs:

6 large organic eggs
All purpose flour, for dusting
3/4 cup/40 g panko flakes (Japanese-style breadcrumbs)
1 large organic egg, beaten to blend with fork

Method:

To prepare the sauce and garnishes:

Stir the palm sugar, fish sauce and tamarind paste in a heavy-based small saucepan over a medium heat for 3 minutes or until the sugar and tamarind paste have dissolved. Set the sauce aside.  Add enough oil to a large wok to come 3 inches/7.5 cm up the sides of the wok.

Heat the oil over medium heat until a candy thermometer registers 350°F/180°C. If you don't have a candy thermometer, you can test the temperature of the oil by placing a piece of shallot in the oil. When the oil is at the right temperature the shallot will sizzle immediately.

Working in batches, gently add the sliced shallots into the hot oil (the oil will bubble vigorously) and fry for about 2 minutes, stirring them around to ensure they cook evenly, or until they are golden brown.

Using the sieve, scoop the fried shallots out of the oil, allowing the oil to drain back into the wok, and place the shallots on a paper towel lined baking sheet to absorb any excess oil.

Gently lower the sliced chili into the hot oil and fry for about 2 minutes or until crisp. Using the sieve, scoop the fried chilies out of the oil, allowing the oil to drain back into the wok, and place the chilies on the paper towel-lined baking sheet. Reserve the oil in the wok for the eggs.

Meanwhile, to prepare the eggs: 

Bring a medium saucepan of water to a simmer over a high heat. Decrease the heat to medium and gently add the 6 eggs (still in their shells) to the simmering water. Cook for about 8 minutes, gently stirring occasionally.

Using a slotted spoon, transfer the eggs to a bowl of cold water to cool. When cool enough to handle, peel the eggs. Place some flour in a small bowl. Place the beaten egg in another bowl. Place the panko flakes in a third bowl.

Roll the hard-cooked eggs in the flour to coat completely, then dredge them through the beaten egg and toss them through the panko flakes, patting to adhere the panko flakes to the eggs and coating completely.

Carefully submerge the coated eggs into the hot oil over medium heat and deep fry for 2 minutes or until they are golden brown all over. Using a slotted spoon, transfer the fried eggs to the paper towel-lined baking sheet to absorb the excess oil.

To assemble and serve:

Cut the eggs lengthwise in half and place them cut side up on a platter. The egg yolks should be slightly undercooked in the center. Sprinkle with the fried shallots and chili, drizzle with the sauce, then garnish with the cilantro and serve.