I saw Dani Venn cook this recipe in the Masterchef Australia, and I have been meaning to try cooking this myself. If you’re from around where I live, you’d be familiar with the now very famous street food called “Kwek Kwek”. The principle is the same; but what makes Dani’s version very exciting is the way her eggs are prepared; they are soft-boiled , not hard-boiled like the “Kwek Kwek” we know.
So, from Dani Venn’s website called Dani Venn – Laugh, Eat, Live, I got this recipe, tweaked it a bit to fit our Filipino palate/taste.
So here it is and I am sharing this with you in the hope that you’d be inspired to try making this as well.
- 6 large eggs
- 2 tsp tamarind puree
- ¼ cup water
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp lime juice
- ½ tsp minced garlic
- 2 chillis, sliced
- Salt to taste
- 2 golden onions, sliced thinly and deep fried
- Corriander, for garnish
- Vegetable or peanut oil, for frying
- Fill a medium sized pot with water and bring to the boil
- Using the sharp tip of a knife, poke a tiny hole in the bottom of each egg (this allows the air to escape from the egg to create a perfect egg shape)
- Boil eggs in water for about 4 – 5 minutes for soft boiled eggs, longer if you prefer harder yolks
- To make the dressing, combine tamarind puree, water, fish sauce, palm sugar, lime juice, garlic, chilli
- Combine in a wok or small pot and cook over medium heat until syrupy. You can add more water or any of the other ingredients until a nice balance sweet and sour balance is achieved.
- Remove from heat and set aside.
- Remove the eggs from boiling water and plunge into iced water (this stops the cooking process and allows you to peel the eggs without burning your fingers!) then carefully peel the eggs. Set aside.
- Heat vegetable oil to about 170 degrees in a medium sized frying pan so that you are able to shallow fry the eggs;
- Add eggs, a few at a time, and fry until golden and blistered all over. Remove with a slotted spoon and place on paper towel to remove the excess oil;
- In the same vegetable oil, add sliced golden onion and deep fry until crispy. Remove with a slotted spoon and place on paper towel;
- Plate your eggs;
- Pour dressing over eggs, garnish with extra chilli, coriander and fried shallots;
- Serve immediately