Ingredients

8 eggs
2 tb sp oil
2 tb sp soft brown sugar or palm sugar
1 tb sp fish sauce
2 tb sp tamarind puree
1 tsp chopped red chilies, optional
1/2 cup fresh coriander leaves, chopped.

Place the eggs in a pan of cold water. Bring to the boil and cook the eggs
for7 minutes. Drain and run under cold water until cool. Remove shells.

Heat oil in a wok or frying pan. Add the eggs to the wok or frying pan in batches
and turn frequently over medium heat. When they are golden brown and blistered, remove the eggs from the wok and keep warm.

Remove excess oil from pan, add brown sugar, fish sauce, tamarind and chilies.
Bring to the boil, boil rapidly for 2 minutes or until mixture resembles a syrup.
Serve eggs with syrup poured over.
Sprinkle with coriander leaves.

(Serves : 4)