Thai-Style Egg Salad… On A Stick!

• 4 bamboo skewers
• 4 to 5 cups vegetable oil, depending on the size of your pot, plus 1/3 cup
• 8 peeled hard-boiled eggs
• 3 shallots, thinly sliced
• 4 garlic cloves, thinly sliced
• 4 leaves butter lettuce
• 1 cup tamarind pulp and seeds
• 2/3 cup honey
• 2 tablespoons fish sauce
• 1 garlic clove, minced
• 1 tablespoon chili paste
• 1 teaspoon salt

1. Preheat 4 to 5 cups oil in a large pot over medium-high heat.
2. Thread eggs, 2 to a skewer; set aside.
3. Place the remaining 1/3 cup oil in a small skillet over medium heat. Add shallots and garlic and cook, stirring occasionally, until light brown and crispy, 6 to 8 minutes. Transfer to a paper towel and set aside.
4. Place tamarind and 2/3 cup boiling water in a small bowl and stir until a rough paste forms. Press paste through a fine sieve into a small saucepan over medium heat. Add honey, fish sauce, garlic, chili paste, and salt and reduce, stirring occasionally, about 6 minutes. When sauce has thickened, remove from heat and let cool. Strain into a small bowl and set aside.
5. Once oil reaches 375u0b0F, carefully place skewers in pot, one at a time, and fry 4 to 5 minutes, or until golden. Drain on paper towels.
6. Place 2 eggs on top of each lettuce leaf. Top with fried shallots and garlic chips and drizzle with tamarind sauce.

bamboo skewers, vegetable oil, eggs, shallots, garlic, butter, tamarind, honey, fish sauce, garlic, chili paste, salt

Taken from www.myrecipes.com/recipe/thai-style-egg-salad-on-a-stick (may not work)