1 Tbs canola oil
3 cloves garlic finely chopped
1 TBS tamarind soup base
1/2 tsp sugar
1 tsp crunchy peanut butter
1/8 tsp red pepper flakes
1/2 TBS fish sauce
2 TBS water
6 hard boiled eggs, peeled
vegetable oil for deep frying
1/4 a red onion thinly sliced in 1 inch pieces
Heat a pot of vegetable oil (about 2 inches) on high.
In a sauce pan, heat TBS of canola oil on medium and add garlic, tamarind base, and sugar. Mix well. When mixture begins to bubbler add peanut butter, red pepper, fish sauce, and water. Mix again then turn heat to low.
Your pot of oil should now be hot enough. Use tongs to carefully lower peeled boiled eggs into oil. Fry until outside of eggs are crispy golden brown (use tongs to turn them if not completely submerged). Remove from oil with tongs to paper towel lined plate.
Separate slices of red onion. Use a slotted spoon or wire skimmer to lower onions into pot of oil. Fry until brown and crispy. Remove immediately with same spoon or skimmer to paper towels. Remove skillet with tamarind sauce from heat and stir it.
Slice eggs in half, arrange on a plate yolk up. Drizzle with tamarind sauce and top with fried onions and chopped scallions.
Approximate cost/serving: Six eggs are only $1-$1.50 depending on what farm or store we get them from. With the other ingredients it comes out to a little less than $2 but we?ll round up. That means if you serve this as an appetizer and everyone eats one egg, it?s only 33 cents a serving!
Vegetarian/Gluten Free: This does use fish sauce and eggs, so it?s not vegan, but if you eat fish and eggs it?s good to go. For gluten free you might want to use tamarind pulp rather than the soup base which contains MSG.