Asian Spiced Eggs
Prep Time
10 minutes Cook Time
15 minutes Servings
6 servings What You Need
6 eggs, at room temperature
¼ cup Fountain Spicy Red Sauce
1 tbsp fish sauce
Vegetable oil, to deep fry
¼ cup thinly sliced green onions
Coriander & mint leaves to garnish
Sesame seeds to garnish
Make It
Tap or click steps to mark as complete
Boil eggs in a saucepan of boiling water for 5 minutes. Drain. Refresh under cold running water. Carefully peel eggs, and then pat dry thoroughly with paper towel. Set aside.
Fill a wok one-third full with the oil. Heat to 180°c over high heat. Add eggs and deep-fry for 4 minutes or until golden and blistered. Drain on paper towel.
Halve eggs and arrange on a serving plate. Drizzle generously with combined Fountain Sweet Chilli Sauce & Fountain Spicy Red Sauce and fish sauce. Top with the green onions, coriander and mint leaves. Sprinkle with sesame seeds.
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