Crispy Bangkok Eggs
5m
prep time
15m
total time
Easy
level
9
ingredients
I took the family to Bangkok two years ago. We went to this highly recommended restaurant and one of the dishes the girls raved about was fried eggs in a sweet and spicy sauce. They could not get enough of this, so I set out to recreate it. The secret to the crispy edges on eggs is the amount of oil you use.
Method
Based on 2 servings, adjust as needed.
Step 1
Place all the chopped chillies (add less if you prefer it less spicy), tamarind, sugar, fish sauce, kecap manis and 2 tbsp of water (if cooking for 2) in a small saucepan and heat over medium heat until the sugar dissolves. Set aside.
Step 2
In a wok or frying pan, heat the oil over a medium heat. Crack 2 eggs into the pan and fry sunny-side up, spooning some of the hot oil onto the eggs to help cook the whites. Fry until the eggs have crispy and bubbly edges but the yolks are still runny. Remove to a plate.
Step 3
Repeat with the remaining eggs, and if serving with rice, cook this now according to the packet instructions.
Step 4
Drizzle 4–5 tablespoons of the tamarind sauce all over the eggs and sprinkle with the crispy onions.
Step 5
Any leftover sauce can be kept in the refrigerator for 5 days.
- Ingredients
- Based on 2 servings
-
4 Eggs 1 x Sainsbury's British Free Range Eggs Large x6 -
3 Bird's Eye Chillies, finely chopped 1 x Sainsbury's Bird Eye Chillies (Red or Green) 20g -
3 tbsp Granulated Sugar, white 1 x Sainsbury's White Granulated Sugar 1kg -
3 tbsp Tamarind Concentrate 1 x MAHI Tamarind Pulp Cooking Paste 200g -
1 tbsp Fish Sauce 1 x Blue Dragon Fish Sauce 150ml -
2 tbsp Crispy Shallots 1 x Fudco Crispy Fried Onions 200g -
6 tbsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L -
220g Sticky Rice, to serve 1 x Tilda Soy & Ginger Sticky Rice 250g -
1 tsp Kecap Manis 1 x Malay Taste Kicap Manis 150g
Products and prices from
Products and prices from