Deep-Fried Eggs with Chilli Sauce

Name: Deep-Fried Eggs with Chilli Sauce
Yield: Serves 4
Cuisine: Malaysia
Ingredients: 200 g (6½ oz) caster sugar; 4 eggs, soft boiled, cooled in ice water then peeled and patted dry; 1 small handful picked coriander leaves; 1 teaspoon salt; 125 ml (4 ¼ fl oz) cider vinegar; 2 tablespoons water; oil for frying; 1 clove garlic, peeled and finely sliced; 2 red chillies, finely sliced into rings

Preparation info

Serves
4

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

These eggs are a great brunch snack — something for guests to have with a Bloody Mary while you’re getting the rest of the food ready or the croissants are heating. You’ll find these snacks in Thailand and Malaysia. Use 1 egg per person.

Ingredients

200 g (6½ oz) caster sugar
2 tablespoons water

Asia
Malaysia
Thailand
Snack
Vegetarian
Gluten-free

Method

Place sugar and water in a small saucepan and stir well as you heat, bring to the boil and add chillies and garlic. Simmer until sugar is slightly caramelised (golden) then add vinegar and salt and bring to the boil. Remove from heat.

Fill a small pan with 5 cm (