Thai Son In Law Eggs

• 4 ounces palm sugar grated
• 1/4 cup fish sauce
• 2 tablespoons tamarind puree
• 2 shallots thinly sliced
• 2 cups rice bran oil
• 3 cloves garlic sliced lengthwise
• 1/2 red chili pepper long, thinly sliced
• 4 eggs
• 1/2 cabbage small, shredded
• 1 bunch cilantro washed, tough stalks removed
• 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.

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

Taken from www.yummly.com/recipe/Thai-Son-In-Law-Eggs-1401404 (may not work)