Dara Pirom

- Heat oil in a pan over medium heat.
- Deep-fry the hard-boiled eggs until the outside turns golden and slightly crispy. Remove and drain excess oil.
- Cut the fried eggs in half and arrange them on a serving plate.
- In a small saucepan, combine palm sugar, fish sauce, tamarind paste, and SILPIN Golden Sweet Tamarind Gastronomic Oil.
- Cook over low heat, stirring until the sugar dissolves and the sauce becomes slightly thick and glossy.
- Pour the sauce over the eggs.
- Garnish with crispy fried shallots, fried dried chilies, and fresh coriander.
- Serve warm with steamed rice.