Cook the rice as required for the number of servings and set aside. For the tamarind sauce : put all the ingredients in a small saucepan and cook over a medium heat until the sugar dissolves, then set aside. Any leftover sauce can be kept in the fridge for up to five days. For the eggs : heat the oil in a wok or frying pan over a medium heat. Crack two 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 crisp, bubbly edges, but the yolks are still runny. Set aside. Repeat with the remaining eggs. For the crispy shallots : heat the oil in a deep saucepan over a medium–high heat. Gently lower the sliced shallots into the hot oil and stir. Lower the heat to medium and fry for 15 minutes, stirring from time to time. Once all the shallots are brown, turn the heat down and cook for a further 2–3 minutes. Drain through a sieve set over a mixing bowl, and let the shallots cool in the sieve. Store the shallots in an airtight container, and the oil in a jar, for up to two weeks. To serve : spoon the fluffy rice onto plates to create a bed for the eggs. Place the eggs on the rice and drizzle 4–5 tablespoons of tamarind sauce over them. Top with a sprinkling of crispy shallots.

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Crispy Bangkok eggs with tamarind sauce

Q: You will need

White rice cooked For the tamarind sauce Bird’s eye chillies 3, finely chopped Tamarind concentrate 3 tbsp Granulated white sugar 3 tbsp Water 2 tbsp Fish sauce 1 tbsp Kecap manis (sweet soy sauce) 1 tsp For the eggs Vegetable oil 6–7 tbsp Eggs 4 Crispy shallots 2 tbsp, peeled and finely sliced For the crispy shallots Shallots 400g Vegetable oil 500ml

With perfect crispy edges and an addictive umami sauce

Ping Coombes, shares her recipe for crispy Bangkok eggs

pingcoombes.com

Recipe shared from Ping Coombes’ new book Rice.

Serves 2–4

You will need

White rice cooked

For the tamarind sauce

Bird’s eye chillies 3, finely chopped
Tamarind concentrate 3 tbsp
Granulated white sugar 3 tbsp
Water 2 tbsp
Fish sauce 1 tbsp
Kecap manis (sweet soy sauce) 1 tsp

For the eggs

Vegetable oil 6–7 tbsp
Eggs 4
Crispy shallots 2 tbsp, peeled and finely sliced

For the crispy shallots

Shallots 400g
Vegetable oil 500ml

Method

Cook the rice as required for the number of servings and set aside.
For the tamarind sauce: put all the ingredients in a small saucepan and cook over a medium heat until the sugar dissolves, then set aside. Any leftover sauce can be kept in the fridge for up to five days.
For the eggs: heat the oil in a wok or frying pan over a medium heat. Crack two 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 crisp, bubbly edges, but the yolks are still runny. Set aside. Repeat with the remaining eggs.
For the crispy shallots: heat the oil in a deep saucepan over a medium–high heat. Gently lower the sliced shallots into the hot oil and stir. Lower the heat to medium and fry for 15 minutes, stirring from time to time. Once all the shallots are brown, turn the heat down and cook for a further 2–3 minutes. Drain through a sieve set over a mixing bowl, and let the shallots cool in the sieve. Store the shallots in an airtight container, and the oil in a jar, for up to two weeks.
To serve: spoon the fluffy rice onto plates to create a bed for the eggs. Place the eggs on the rice and drizzle 4–5 tablespoons of tamarind sauce over them. Top with a sprinkling of crispy shallots.