Fried fetal duck egg with tamarind

( Serves: 4-6 people).

Ingredients:

-          8-12 fetal duck eggs, washed

-          3 -5 tablespoons vegetable oil. ( for deep frying)

-          3- 5 tablespoons tamarind

-          1 tablespoon cornstarch

-          1 tablespoon oyster sauce.

-          1 tablespoon sesame oil.

-          3-5 cloves garlic, minced.

-          2 fresh hot red chilies, seed removed, minced

-          2 small onions, halved lengthways and cut into thin wedges.

-          2 tablespoons granulated sugar.

-          ½  teaspoon table salt

-          2 tablespoon fish sauce.

-          3-5 tablespoons unsalted roasted peanuts, coarsely chopped

-          1 teaspoon ground pepper.

-          some stalks saw tooth herb, finely chopped

-          some stalks coriander, finely chopped.

-          Some stalks laksa leaves for garnish

Cooking:

1.               Bring a pot of water to a boil. Add the fetal duck eggs and boil until them are cooked , ( perhaps 10-15 minutes ). Transfer the eggs to a colander . Rinse and peel the eggs under cool running tap water 

2.               Heat vegetable oil in a wok over medium high heat. Deep fry the fetal duck eggs for 15-20 minutes, turning to coat all sides . As they are  crispy and golden brown on the outside, use a slotted spoon to  remove them and set aside in a large bowl ( working in batches).

3.               Heat 1 tablespoon vegetable oil over high heat in a clean wok. Add the minced garlic and stir until golden.  Add tamarind, salt, and sugar. Toss well. Add a cup of water and lower the heat to simmer. When the tamarine mixture is done, turn off the heat and  remove the tamarine seeds.

4.               In a frying pan or a wok, heat 2 tablespoons vegetable oil over medium heat. Add the fried eggs, sauce for 1 minutes for the outside crispy.

5.               Add the tamarind mixture to the wok and toss well to coat  the eggs.

6.               Add the onion, fish sauce, oyster sauce, sesame oil and stir gently until the onion just softened,  (about 1 minutes). Taste test and season again until the sauce matches your taste.

7.               Reduce the heat and simmer until the tamarind sauce is slightly reduced and sticky.

8.               In a small bowl , combine cornstarch with 1-2 tablespoons clean water. Toss to mix well and pour into the tamarind sauce above.

9.               Add minced chillies and stir lightly.

10.           Finally, add sawtooth herb, coriander, ground pepper and turn off the heat.

Serving:

• Transfer the fried eggs to a serving dish. Pour the tamarind sauce over the eggs.
•  Top with coarsely chopped peanut and some laksa leaves.
• Now enjoy hot with your spoons

Posted in: Egg