You’ll Need
For the Eggs
8 eggs, hard-boiled and peeled
1 tbsp vegetable oil
2 shallots, very thinly sliced
1 red chilli, thinly sliced
For the Tamarind Sauce
2 tbsp tamarind paste, or 1 tbsp lime juice mixed with 1 tbsp tomato ketchup
2 tbsp soft brown sugar
1 tbsp fish sauce or light soy sauce
3 tbsp water
For the Garlic Rice
500g freshly cooked long-grain rice
2 garlic cloves, finely grated
1 tsp vegetable oil
150g cabbage, finely shredded
Juice of 1/2 lime
Optional but dangerous
Chopped coriander
Extra chilli
Cucumber slices
Equipment
One shallow heatproof tray and one small heatproof dish
Method
Preheat your air fryer to 200°C.
Rub the peeled eggs with half the oil and air fry for 6-8 minutes, turning once, until blistered and golden.
Toss the shallots with the remaining oil and air fry for 4-5 minutes until crisp, watching closely at the end.
Mix the tamarind, sugar, fish sauce and water in the small dish and air fry at 180°C for 4 minutes, stirring once.
Toss the hot rice with the garlic, oil and cabbage and air fry on the tray for 4 minutes.
Finish the rice with lime juice and divide it between four trays.
Halve the eggs, spoon over the tamarind sauce and scatter with shallots and chilli.