Che Barrington's son-in-law eggs. Photo / Doug Sherring
2 eggs
1 tsp sea salt
For the sweet tamarind dressing:
2 shallots
1 stalk of lemon grass, bruised
30g palm sugar
1 kaffir lime leaf
1 coriander root
30ml tamarind
30ml fish sauce
1 thumb of galangal
For the red chilli and lime dressing:
2 large chillies
1 red bird's-eye chilli
1 coriander root
1/2 tsp salt
30g palm sugar
30ml fish
sauce
100ml fresh lime juice
For the salad:
1 shallot, finely sliced
8 leaves coriander
6 leaves mint
1 stalk of lemon grass, finely sliced
1 spring onion, sliced
1 To make the sweet tamarind dressing:
Melt the palm sugar in a saucepan over a medium heat, adding a little water to break down the sugar. When the sugar has melted, add the lemon grass, shallots, lime leaf, galangal and coriander root and bring to the boil. Reduce until the mixture thickens, lower the heat and add tamarind and fish sauce. Mix well and strain. The mixture should taste sweet and salty and have the consistency of honey.
2 To make the red chilli and lime dressing:
Pound chillies, garlic, coriander root and salt to a paste in a mortar and pestle. Add the sugar then the lime juice and fish sauce to taste.
3 To make the eggs:
Bring a medium pot of water to the boil. Add salt, then the eggs. Turn down the heat to a simmer and cook the eggs for five minutes then remove from the heat and place under a cold running tap, letting the eggs cool completely. Peel. Heat a wok or a pot with 400ml of oil to 180C then fry eggs until crisp and golden (around four minutes). Drain on a paper towel.
4 To serve:
Slice eggs in half and place yolk side up on a plate. Drizzle tamarind dressing over the eggs. Dress the salad ingredients with chilli dressing and place on top of the eggs. Serve and enjoy.
