Thai Devilled Eggs

Name: Thai Devilled Eggs
Cuisine: Thai
Ingredients: 30 g (1 oz/½ cup) Japanese breadcrumbs (panko); 60 g (2¼ oz/⅓ cup) grated palm sugar (jaggery); 4 tablespoons fish sauce; 4 tablespoons tamarind water; ½ teaspoon chilli powder; 2 teaspoons sea salt vegetable oil, for deep-frying; 1 coriander (cilantro) root, scraped and finely chopped; 1 clove garlic, finely chopped; 50 g (1¾ oz) minced (ground) pork belly; 4 free-range or organic eggs, hard-boiled, peeled and halved lengthways; 3 tablespoons milk; 1 egg, lightly beaten; 30 g (1 oz/¼ cup) plain (all-purpose) flour; 1½ tablespoons peanuts, roasted and crushed; ½ spring onion (scallion), cut into julienne; 1 red shallot, finely sliced and deep-fried until golden

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

These are pretty simple and make a fun starter for a dinner party. They’re a slightly more sophisticated version of ‘son-in-law’ eggs, which are soft-boiled eggs, fried until crisp, cut in half and drizzled with Nam Jim soured with tamarind.

Ingredients

4 free-range or organic eggs, hard-boiled, peeled and halved lengthways
50 g (1¾ oz)

Asia
Thailand
Dinner
South East Asia

Method

Remove the egg yolks and put them in a bowl with the pork, garlic, coriander root and sea salt. Work the mixture with your hands until well combined and sticky. Spoon the pork mixture into the egg whites.

Make a crumbing station with a plate of flour, a bowl with combined egg and milk, and another plate with the breadcrumbs. Coat each egg in flour, shaking away any exce