Shrimp Egg Foo Young with Spicy Tamarind Sauce

By: Deborah Dean

Ingredients

300g large prawns peeled, deveined, roughly chopped
250g whole eggs (about 5 large eggs), lightly beaten
120g bean sprouts
2 Spring onions, thinly sliced
1 shallot, finely sliced
3 garlic cloves, finely minced
1 lemongrass, tender inner core only, very finely minced
2 kaffir lime leaf, very finely shredded
1 tsp fish sauce
Pinch of white pepper
1 tsp cornstarch
200ml neutral oil, for shallow frying
Northern Thai Tamarind–Chili Pouring Sauce
300 g chicken stock
30g tamarind paste
1 tbls fish sauce
30g palm sugar, finely chopped
1 tsp light soy sauce
2 garlic cloves, finely grated
10g galangal, thinly sliced
1 tsp cornstarch
2 tbls water (for slurry)
1 tsp neutral oil
Garnishes: Coriander & Thai basil leaves, fried shallots, fresh red chilies, thinly sliced, 1–2 lime wedges
Thai Cucumber Relish (Ajaat)
1 Lebanese cucumber, halved lengthwise and small diced
60 ml rice vinegar
40 g white sugar
Pinch of salt
1 small red chilli, finely sliced (seeds removed for less heat)
1/2 red onion, thinly sliced
2 tbls roasted peanuts, roughly crushed
2 tbls fresh coriander leaves, roughly chopped

Whisk eggs until just blended. Fold in shrimp, bean sprouts, green onions, shallot, garlic, lemongrass, kaffir lime leaf, fish sauce, white pepper, and cornstarch until evenly distributed.
Heat oil to medium-high in a wide skillet. Ladle mixture into oil forming 10–12 cm patties.
Fry 2–3 minutes per side until puffed, golden, and fully set. Drain briefly on a rack and keep warm.
Heat oil over medium heat. Gently sauté garlic and galangal until aromatic. Add stock, tamarind paste, fish sauce, palm sugar, chili paste, and soy sauce.
Simmer 5 minutes to balance sweet, sour, and savory.Stir in cornstarch slurry and cook until glossy and lightly thickened but pourable. Remove galangal slices before placing into small dipping bowls for serving.
Combine the rice vinegar, sugar, and salt in a small saucepan over medium heat. Stir until the sugar fully dissolves, then remove from heat and allow the dressing to cool to room temperature.
Place the diced cucumber, red chilli, and red onion into a mixing bowl. Pour the cooled dressing over the vegetables and toss gently to coat evenly.
Arrange egg over rice and serve with salad, tamarind sauce on the side and limes. Serve immediately.