This is a quick meal that's loaded with flavour.
2 large eggs
vegetable oil, for deep-frying
1 small handful of mint, Thai basil and coriander leaves
1 red shallot, finely sliced
1 red shallot, extra, finely sliced and deep-fried until golden
For the dressing
1 long red chilli, deseeded and chopped
3 Thai green chillies, chopped
1 clove garlic, chopped
2 coriander roots, scraped and chopped
1½ tbsp caster sugar
1½ tbsp fish sauce
1½ tbsp lime juice
1½ tbsp tamarind water (available at supermarkets)
1. To make the dressing, pound the chillies, garlic, coriander root and sugar in a mortar with a pestle to a fine paste. Add the fish sauce, lime juice and tamarind water, then taste to check for balance.
2. Heat the oil in a wok or deep-fryer until just smoking, 180°C. Carefully crack the eggs into a bowl and then gently pour both eggs into the hot oil. Use a large spoon to ladle some of the hot oil over the top of the eggs until they are golden brown all over. Remove from the oil, drain on paper towel and transfer to a serving plate.
3. Mix the herbs and both the fresh and fried red shallots in a bowl and moisten with some of the dressing.
4. Sprinkle the herb salad over the eggs and then drizzle with the remaining dressing to serve.
If you love this recipe, check out Neil Perry's quick red curry of chicken.