|Hard boiled eggs sizzling
|sauce developing it's wonderful flavours
|simple salad ready
6 free range eggs, hard-boiled and shelled
1 tablespoon of cornflour(thanks L)
1 onion, finely chopped
1 tablespoon of brown sugar
2 teaspoons of Maggi Hot Chili Sauce OR a chopped fresh chili
3 tablespoons of hot water
2 tablespoons of fish sauce
1-2 tablespoons of tamarind juice or lemon juice
oil for frying
Use a toothpick to poke 3-4 holes in the eggs so that they don't burst while they're frying and roll them in 2 teaspoons of cornflour which makes them nice and crispy.
Heat up a tablespoon or so of oil and put the eggs in to brown all over.
In a small saucepan heat another glug of oil and cook the onions until they're quite tender.
Add all the sauces, the sugar and the water and stir well.Cook for 5 minutes and then mix in the remaining cornflour to slightly thicken the sauce.
Serve with Jasmine or Basmati Rice, eggs on top with the sauce poured over, and perhaps a side salad.
In Thailand this dish often appears as part of a buffet-type meal.