Excerpted from On a Stick! by Matt Armendariz. Reprinted with permission from Quirk Books.
4 bamboo skewers
4 to 5 cups vegetable oil, depending on the size of your pot, plus ⅓ cup
8 peeled hard-boiled eggs
3 shallots, thinly sliced
4 garlic cloves, thinly sliced
4 leaves butter lettuce
For the tamarind sauce
1 cup tamarind pulp and seeds
⅔ cup honey
2 tablespoons fish sauce
1 garlic clove, minced
1 tablespoon chili paste
1 teaspoon salt
How to Make It
Preheat 4 to 5 cups oil in a large pot over medium-high heat.
Thread eggs, 2 to a skewer; set aside.
Place the remaining ⅓ cup oil in a small skillet over medium heat. Add shallots and garlic and cook, stirring occasionally, until light brown and crispy, 6 to 8 minutes. Transfer to a paper towel and set aside.
Make the sauce. Place tamarind and ⅔ cup boiling water in a small bowl and stir until a rough paste forms. Press paste through a fine sieve into a small saucepan over medium heat. Add honey, fish sauce, garlic, chili paste, and salt and reduce, stirring occasionally, about 6 minutes. When sauce has thickened, remove from heat and let cool. Strain into a small bowl and set aside.
Once oil reaches 375°F, carefully place skewers in pot, one at a time, and fry 4 to 5 minutes, or until golden. Drain on paper towels.
Place 2 eggs on top of each lettuce leaf. Top with fried shallots and garlic chips and drizzle with tamarind sauce.
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