Ingredients Jump to Instructions ↓

  1. 4 eggs

  2. Some oil for frying

  3. 3cm ginger, sliced finely

  4. 3 dried chillies, sliced

  5. 1/2 cup tamarind juice (1 tbsp tamarind paste mixed with 1/2 cup water)

  6. 2 tbsp HP Fruity Sauce

  7. 1 tbsp Lea and Perrins Worcestershire Sauce

  8. 1 tsp HP BBQ Sace

  9. 3/4 cup water

  10. 1 large onion cut into wedges

  11. 1 tbsp sugar

  12. 1 carrot, cut into small cubes (blanched)

  13. 1/2 cup green peas (blanched)

  14. Salt to taste

Instructions Jump to Ingredients ↑

  1. Heat oil in a non-stick pan.

  2. Break eggs and gently slip into the wok. Immediately reduce heat to low.

  3. Turn eggs gently to cook both sides until the yolks are fully cooked.

  4. Remove the eggs from the pan.

  5. In the same pan, fry ginger and chillies for about 30 seconds.

  6. Add tamarind juice, HP Fruity Sauce, Lea & Perrins Worcestershire Sauce, HP BBQ Sauce and water.

  7. Bring to a boil before adding the onions.

  8. Once the sauce thickens, add sugar and salt.

  9. Serve eggs with sauce, green peas and carrots.

  10. Alternatively you can toss the fried eggs in the tamarind sauce and top it with green peas and carrots.


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