Fried Fish Sauce
Description
This Thai sauce features Tablespoons tamarind pulp mixed with 1f2 cup (125 ml) water, mashed and, Tablespoons fish sauce, 2 cup (100 g) sugar, 4 cup (60 ml) oil. It delivers sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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strained to remove seeds and fibers Crispy-tried Shallots heat. Add the shallots and sllr-fry for 5 m1nutes or until shallots begin to turn golden brown Do not overcook Ou1ckly remove the shallots from the wok wllh a slotted spoon. dra1n on a paper towel and set as1de bring to the bo1l and s1mmer for 5 m1nutes unt1l 11 beg1ns to th1cken, sllrnng well to d1ssolve the sugar Set as1de utes Remove the eggs from the water w1th a ladle and plunge into cold water. When eggs are cool, peel off the shells and set aside. deep-fry until they turn golden brown on the outside, about 3-4 minutes. Drain and set as1de to cool. garnished w1th Cnspy-fned Shallots and conander leaves (Cilantro)
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Pour the water 1nto a pot. bnng to the boll then boil the eggs for 5 min-
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Heat the oil 1n a wok or saucepan over med1um heat. Dry the eggs and
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Slice the eggs 1n half lengthwise, pour the sauce over the eggs and serve
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 300.8kcal
- % Daily Value *
- Total Fat 15.8g25%
- Saturated Fat 4.6g23%
- Cholesterol 512.9mg171%
- Sodium 556.6mg24%
- Total Carbohydrate 19.8g7%
- Dietary Fiber 2.5g10%
- Sugars 1.6g
- Protein 21.3g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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