METHOD:

  1. In a wok, heat up the oil to 150°C to individually fry sliced garlic and sliced shallot until lightly brown. Then add in red chilies. Set aside on a paper towel lined plate.
  2. Toss the prawns into the bowl of tapioca starch to coat evenly, then shake off any excess flour before deep-frying the prawns, only for about 2-3 minutes. Be sure not to over-cook.
  3. Next gently drop the boiled eggs into the oil to fry on medium heat until the skin becomes
  4. Prepare the sauce by mixing all ingredients in small saucepan. when it comes to a boil, lower the heat and cook the sauce until thicken. Add half the fried shallots into the sauce, take it off the heat and cool it down slightly.
  5. Halve the fried boiled eggs and put on the plate with prawns, dash the sauce over and sprinkle with fried chilis, garlic and remaining shallots.

 

EGG INGREDIENTS:

  • 6 Prawns, medium sized, deshelled and butterflied
  • 4 Duck eggs, boiled for 4 minutes then dropped into ice bath
  • ½ cup Tapioca starch
  • 5 Shallot, sliced
  • 4 Garlic, sliced
  • 6 Small dried chilis, soaked in hot water then drained 

 

TAMARIND SAUCE INGREDIENTS:

  • 120g Coconut sugar
  • 5 tbs Tamarind paste + ¼ cup Water
  • 3 tbs Fish Sauce
  • 1 stalk Cilantro – garnish
  • Enough Vegetable oil to deep-fry