Thai cuisine · Breakfast & Eggs

Khai Yeow Ma Pad Prik

Century eggs in wedges, tossed briefly in the wok with chili, garlic and Thai basil.

Ingredients · for 4 servings

• 6 century eggs (Asian grocery store)
• 2 handfuls Thai basil
• 5 cloves garlic
• 4 red chilies
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 2 tbsp flour
• 100 ml neutral oil
• 150 g jasmine rice

Instructions

1. Wash the jasmine rice, cook covered with 220 ml water for 12 min. and let steam a further 5 min.; peel the century eggs and cut into quarters.
2. Turn the egg quarters lightly in flour all over and tap off the excess – this keeps them in shape while frying.
3. Heat the oil in a wok to 180 °C and fry the eggs in batches 60–90 sec. until a light brown crust forms, then drain on paper towels.
4. Pour off all but 2 tbsp of the oil, coarsely chop the garlic and chilies and fry in the hot wok for 30 sec. until fragrant but not yet dark.
5. Add oyster sauce, soy sauce, fish sauce, palm sugar and 3 tbsp water and boil vigorously for 1 min. until the sauce is glossy and slightly thickened.
6. Toss in the fried eggs and Thai basil for just 20 sec. so the leaves just wilt, and serve immediately with the rice.