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1
For the sauce.
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2
Add the cooking oil to a small pot.
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3
Bring to medium heat, then add in garlic.
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4
Cook for about 1 minute, then toss in the fish sauce, palm sugar, tamarind, chili pepper, and red chili flakes.
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5
Cook for a couple of minutes, then remove from the heat and set aside.
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6
For the eggs: Peel the hard boiled eggs.
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7
Heat another pot with the cooking oil on medium heat.
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8
After a few minutes, add the thinly sliced shallots and cook for about 5 minutes or so, until they are lightly browned and crispy.
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9
Remove with a slotted spoon and set them on paper towels to drain.
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10
Bring the oil back to about 350 degrees F, then carefully add the peeled hard boiled eggs.
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11
Cook for about 8 minutes or so, until they are lightly browned.
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12
You can go longer if you want, but I always think they are going to explode.
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13
Once lightly browned, remove with the slotted spoon and let them drain on paper towels, lightly patting.
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14
Slice the eggs in half and add them to a serving plate.
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15
Shower the eggs with the fried shallots, then pour the sauce over the eggs.
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16
Shower with fresh cilantro and dig in.
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17
Feel free to serve with cooked jasmine rice if you desire.
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18
This is Thai food at its best in terms of texture and flavor.
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19
Hope you enjoy!
