Mix 3 tbs of tamarind paste with 1 tbs of sweet chilli sauce . Set aside .
Place 4 eggs at room temperature in a saucepan of water , bring the water to a rapid boil and cook for 5 minutes .
Remove the eggs from the water and place in a bowl of cold water , when they are cooled off , roll the eggs and crack the shells to peel them .
Now deep fry the eggs in a deep fryer or wok in oil at 150 deg C .
Fry for 4 minutes or until crisp and golden .
Drain on absorbent paper .
Arrange the eggs on a serving plate on fresh spinach and slice to allow the yolk to drizzle out .
Drizzle with the tamarind and chilli sauce , or alternatively a mustard aioli as I did this morning for breakfast .
This can be served as a breakfast or as an entrée .
Place 4 eggs at room temperature in a saucepan of water , bring the water to a rapid boil and cook for 5 minutes .
Remove the eggs from the water and place in a bowl of cold water , when they are cooled off , roll the eggs and crack the shells to peel them .
Now deep fry the eggs in a deep fryer or wok in oil at 150 deg C .
Fry for 4 minutes or until crisp and golden .
Drain on absorbent paper .
Arrange the eggs on a serving plate on fresh spinach and slice to allow the yolk to drizzle out .
Drizzle with the tamarind and chilli sauce , or alternatively a mustard aioli as I did this morning for breakfast .
This can be served as a breakfast or as an entrée .
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