Title: Warm Cocktail of Deep Fried Eggs with Sweet And Sour Sauce
Categories: Coxon's kit, Coxon3
Yield: 4 servings

75 g Caster sugar
5 tb Fish sauce
6 tb Tamarind juice
6 Shallots; finely sliced
6 Garlic cloves; finely sliced
4 Red chillies; finely sliced
6 Hard boiled eggs
25 g Coriander
1 Lime; juice of
1 tb Sesame oil
Oil for deep frying

Combine the sugar, fish sauce, tamarind juice in a pan and dissolve the
sugar.

Reduce the liquid by half. Taste and adjust. It should be sweet, salty and
slightly sour.

Warm a little sesame oil in a frying pan and sweat off the shallots, garlic
and chillies until golden brown.

Deep fry the eggs in the hot fat for 3-5 minutes and drain.

Pour the sauce into a pan and roll the eggs in it. Cut into quarters,
drizzle with the sauce, sprinkle with coriander and lime juice and serve.

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