8 large or jumbo eggs
2 teaspoons tamarind paste
1 tablespoon rice wine vinegar or mirin
1 tablespoon fish sauce
2 tablespoons sriracha
1/4 teaspoon cayenne pepper
2 tablespoons grated palm sugar or piloncillo (can sub with brown sugar)
2 tablespoons mayonaisse
1/2 teaspoon salt
vegetable or peanut oil for frying
optional: cilantro and fried shallot for garnish
- Begin by bringing a large pot of water to boil. Slowly lower in the eggs and boil for 10-12 minutes. Once boiled, drain water and allow to cool.
- Carefully peel each egg. If the shells are being stubborn, use a teaspoon and gently slide between the egg and the shell to help you peel it.
- Cut each egg in half lengthwise. Scoop the yolks out into a bowl and set the whites aside.
- Mash the egg yolks using a fork. In a small bowl, dissolve the sugar in the rice wine vinegar, then add that mixture to the yolks along with the tamarind, fish sauce, cayenne, sriracha, salt and mayo. Stir vigorously with a spatula to combine into a smooth mix. Alternatively, you can use a small food processor or pass the yolk mixture through a strainer for an extra smooth finish.
- Pour the frying oil into a high sided and heavy based pot, and heat until 375 degrees. Gently lower in a few egg white halves as a time, and fry until puffed and brown. About 3-4 minutes. Use a spider strainer to move the eggs around in the pot, preventing them from sticking. Place on paper towels to drain and repeat until all halves are fried. Its extremely important to allow the oil to come up to temperature between batches.
- You’ll need to wait until the eggs have cooled to fill them, but dont leave them too much longer as they aren’t pleasant once they lose their crispy outer texture.
- Scrape the yolk mix into a piping bag or a zip top bag with the corner cut off, and pipe into the cooled whites. If desired, top with cilantro and fried shallot and serve immediately.