Thai Son In Law Eggs

• 4 oz palm sugar, grated
• 1/4 cup fish sauce
• 2 tbsp tamarind puree
• 2 None shallots, thinly sliced
• 2 cups rice bran oil
• 3 cloves garlic, sliced lengthwise
• 1/2 None long red chili pepper, thinly sliced
• 4 None eggs
• 1/2 small cabbage, shredded
• 1 bunch cilantro, washed, tough stalks removed
• None None Steamed rice, to serve

1. Stir sugar, fish sauce, tamarind, 1/2 of the shallots and 1/3 cup water in a small saucepan on medium heat until combined. Reduce heat to low and simmer for 10 mins, until syrupy. Strain, set aside.
2. Heat oil in a wok or large skillet on medium heat. Fry remaining shallot, garlic and chili pepper for 20 secs, until crisp. Remove from pan, reserving oil. Reheat oil. Fry eggs, one at a time, for 30 secs on each side, until puffed and golden. Drain on paper towels.
3. Divide cabbage among bowls. Top with eggs, sauce, shallot mixture and cilantro. Serve with rice.

palm sugar, fish sauce, tamarind puree, shallots, rice bran, garlic, long red chili pepper, eggs, cabbage, cilantro, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/28309 (may not work)