Original recipe of the week: Sa-wat-di-pi-mai!

14^th April 2012

Bethany Stone

Bethany Stone

14 April 2012

This recipe is a quick and easy way to bring in the Thai New Year with style this breakfast time…or even to simply cure a well-deserved hangover.

Thai eggs

Serves 1

You will need:

2 eggs

1 red chilli (chopped)

1 handful of coriander (chopped)

2 shallots (diced)

1 garlic clove (diced)

1tsp nam pla (fish sauce)

1tsp soy sauce

Juice and zest of half a lime

1tbsp sugar

½tsp oyster sauce

Vegetable oil

Small bowl

Frying pan

Method:

1. Fill a frying pan one third full with oil and bring to the boil.  Crack open the eggs and carefully, with slotted spoon, place them into the oil one at a time.
2. Leave to cook for only a couple of seconds so you get a nice crispy outside, but an oozing yolk.
3. Remove from the oil and place on some kitchen roll to drain.
4. In a small bowl, mix together all of the other ingredients to make a simple sauce.
5. All you need to do now is serve it as either a dipping sauce or poured on top to make a delicious Thai-inspired take on a fried egg breakfast. Pair with some delicious smoked mackerel if you’re feeling peckish.

Kŏr hâi jà-rern aa-hăan! 

Bethany Stone