Grilled leeks with crispy fried egg and tamarind dressing
This dish has everything you need – sweet, sour, sumptuous and so delicious. Grilled leeks with crispy fried egg and tamarind dressing is a perfect Sunday brunch dish or a great starter for when you have friends over for dinner.
Servings
2people
Cook Time
30minutes
Servings
2people
Cook Time
30minutes
Ingredients
  • 2 lovely fresh eggs
  • 6 baby leek – cut in half
For the dressing
  • 2tbs Tamarind paste
  • 1/2tbs fish saucesoy sauce or my vegetarian friends
  • 2tbs plan sugar
  • 3tbs water
  • 2 dried red chilli – deseededoptional
For the garnish
  • 1 banana shallots – very thinly sliced
Instructions
  1. Firstly make the garnish by frying your shallots in oil till crispy but not burn. I do this by adding the shallots into a pan with about 100ml of vegetable oil. Then turn the heat on to medium and let the oil heat up and cook the shallots. please do not take your eyes of them as it will burn in seconds. alternatively you can get them ready fried in oriental supermarket. Drain on kitchen paper and keep to one side. Note: I sometime use olive oil to do this and keep the oil to make pasta sauces with.
  2. Make the sauce by putting all the ingredients together and bring to a simmer to desolve the sugar. stir to make sure everything is combine. Taste to you liking. it should be sweet first then sour then salty with a bit of heat but not spicy. The dressing might seems over powering but you are only using small amount and it will mellow down.
  3. You can cook up to this step ahead of time and warm up the dressing before you serve.
  4. All that is left now is for you to grilled the leeks oil them lightly and grill it on a griddle till cook. once that is done then fried your eggs. I do my egg in a really hot pan with a lot of oil, this way it will go crispy at the bottom but still runny. Please take care when doing it this way.
  5. Serve by placing the egg on top of the grilled leeks and dress with a spoon of tamarind dressing and garnish with crispy shallots.
Recipe Notes

Note: English is not my first language. Please excuse any spelling or grammatical error

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