Combine the sugar, fish sauce, tamarind juice in a pan and dissolve the sugar. Reduce the liquid by half. Taste and adjust. It should be sweet, salty and slightly sour. Warm a little sesame oil in a frying pan and sweat off the shallots, garlic and chillies until golden brown. Deep fry the eggs in the hot fat for 3-5 minutes and drain. Pour the sauce into a pan and roll the eggs in it. Cut into quarters, drizzle with the sauce, sprinkle with coriander and lime juice and serve. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (177g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 358 (72%)|
|Amt Per Serving||% DV|
|Total Fat 39.7g||53 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 22.9g|
|Cholesterol 318mg||98 %|
|Sodium 1833.8mg||63 %|
|Potassium 245.2mg||6 %|
|Total Carbohydrate 27.3g||8 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 24.6g|
|Protein 11.4g||16 %|
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Calories per serving: 499
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