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Kai Look Kui
spicy eggs (2 pp)

7 quail eggs
4 red rawits (small chilies)
3 cloves garlic
2 tbsp kecap asin (light soy sauce)
2 tbsp nam pla (fish sauce)
1 tbsp rice vinager
1 tbsp palmsugar
1/2 shallot
3 coriander leaves
3 tbsp oil

Boil the eggs for 5 minutes and let it cool in cold water. Peel en divide. Slice the rawits and the garlic into thin strips. Chop the shallot and the coriander.
Heat in a wok the oil and fry the eggs golden brown. Put the eggs on a plate. Leave 1 tbsp of oil in the wok and fry the rawits and the garlic for 1 minute. Add the kecap, the nam pla, the vinegar and the sugar and fry until the sauce thickens and turns brown. Pour the sauce then over the eggs and sprinkle it with the shallot and the coriander.

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