Thai Son In Law Eggs - cooking recipe

Ingredients

4 oz palm sugar, grated
1/4 cup fish sauce
2 tbsp tamarind puree
2 None shallots, thinly sliced
2 cups rice bran oil
3 cloves garlic, sliced lengthwise
1/2 None long red chili pepper, thinly sliced
4 None eggs
1/2 small cabbage, shredded
1 bunch cilantro, washed, tough stalks removed
None None Steamed rice, to serve

Preparation

Stir sugar, fish sauce, tamarind, 1/2 of the shallots and 1/3 cup water in a small saucepan on medium heat until combined. Reduce heat to low and simmer for 10 mins, until syrupy. Strain, set aside.
Heat oil in a wok or large skillet on medium heat. Fry remaining shallot, garlic and chili pepper for 20 secs, until crisp. Remove from pan, reserving oil. Reheat oil. Fry eggs, one at a time, for 30 secs on each side, until puffed and golden. Drain on paper towels.
Divide cabbage among bowls. Top with eggs, sauce, shallot mixture and cilantro. Serve with rice.