بيض "الصهر" مع صلصة الكراميل الحلوة والحامضة

Thai 15 Mins Prep · 20 Mins Cook

1. Fill a medium-sized pot with water and bring to a gentle simmer. Carefully lower the eggs into the water and let simmer for 7 minutes (6 minutes for a runnier egg). Remove and immediately drop into ice water for 1-2 minutes until the eggs are cool enough to handle. Peel the soft-boiled eggs and ensure they are thoroughly dried with paper towels.
2. Place the flour in a plate. Roll the eggs thoroughly in the flour to create a thin coating.
3. Heat 2l oil in a deep-frying pan. Carefully lower the eggs into the oil and fry in batches at 180°C for approx. 2 minutes each, or until they are golden and a crust has formed. Transfer the eggs to a plate lined with paper towels.
4. Finely slice the shallots or onions. Grate the palm sugar.
5. Heat 1 tbsp oil in a large frying pan over a high heat. Add the shallots and sauté, stirring occasionally, for approx. 2 minutes or until softened. Stir in the palm sugar, tamarind paste, fish sauce, lime juice and water. Continue stirring for 1-2 minutes until the sugar dissolves and the sauce becomes thick and sticky.
6. Slice the fried eggs in half and arrange them on a serving plate.
7. Chop the coriander.
8. Drizzle over the sauce. Scatter over the coriander, black sesame seeds and crispy onions. Serve the eggs with lime wedges on the side.

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