I’ve made these to take to a party tonight; they are delicious. I thought I’d share the recipe. You need :
2 dried red chillies – the length of your hand
2 – 3 shallots
2 tablespoons tamarind paste
2 tablespoons fish sauce
2 tablespoons raw sugar
oil for deep frying
Hard boil the eggs then remove the shells and dab dry. Snip the dried chillies into thin hoops. Discard the seeds. Slice the shallots very thinly. Heat the oil and quickly fry the chillies, just a few seconds will do it, then remove with a draining spoon. Leave on absorbent paper. Now do the same with the shallot slices – they will need a few more seconds to go brown. Leave on paper with the chillies to crispen up. Gently lower the eggs into the oil one at a time and fry until evenly golden all around; this will take about 10 minutes. Meanwhile in a small pan mix the tamarind paste, sugar and fish sauce and heat until the sugar is melted and you have a smooth, glossy sauce.
When the eggs are done, drain them, cut in half lengthways and arrange on a plate. Drizzle the tamarind sauce over the top then pile chillies and shallots on top of each egg. You can serve them warm or cold. The combination of creamy egg yolk, hot chilli, crispy shallots and sweet/sour tamarind is sublime. In Thailand, these are known as Son-in-law’s Testicles (or some more colloquial term). Perhaps a warning of what will happen if the SIL mistreats a daughter.