• 6 eggs, at room temperature
  • Vegetable oil, to deep fry
  • 1/4 cup thinly sliced green shallots
  • 1/4 cup Thai basil leaves
  • 2 tbs fried shallots
  • 1 long fresh red chilli, thinly sliced diagonally
  • Step 1 Boil eggs in a saucepan of boiling water for 5 minutes. Drain. Refresh under cold running water. Carefully peel eggs, then pat dry thoroughly with paper towel. Set aside.
  • Step 2 For the chilli caramel, place the sugar and water in a saucepan over medium heat. Cook, stirring, for 2 minutes until the sugar dissolves. Add tamarind, fish sauce to taste and lemongrass. Bring to a simmer. Reduce heat to medium-low. Simmer for 5 minutes or until mixture thickens slightly. Remove from heat and stir in chilli flakes. Keep warm.
  • Step 3 Fill a wok one-third full with the oil. Heat to 180C over high heat (see notes). Add eggs and deep-fry for 4 minutes or until golden and blistered. Drain on paper towel.
  • Step 4 Halve eggs and arrange on a serving plate. Drizzle generously with warm chilli caramel. Top with the green shallot, basil, fried shallot and chilli.