Shrimp-Hugged Quail Eggs in Tamarind Glaze (กุ้งกอดไข่ซอสมะขาม)

1.Cut the shrimp and hard pork fat into small pieces and chill until very cold. Place them in a food processor with the cornstarch, salt, white pepper, and Shaoxing wine. Pulse just until the mixture is smooth and well combined.

2.Lightly wet your hands. Portion about 20 g of the shrimp mixture and flatten it into a disc. Place a boiled quail egg in the center, wrap the shrimp mixture around it to seal completely, then roll in the white sesame seeds. Repeat with the remaining ingredients.

3.Heat the rice bran oil to 180°C. Deep-fry the shrimp-coated eggs until golden brown and cooked through. Remove and drain on paper towels.

4.Fry the dried chilies in the hot oil until crisp. Remove and set aside.

5.Combine the tamarind pulp, fish sauce, palm sugar, and water in a saucepan over medium heat. Simmer for 2–3 minutes, or until the glaze lightly coats the back of a spoon. Remove from the heat, then stir in the Fried Ground Thai Chili and crispy fried shallots.

6.Cut the shrimp-coated eggs in half and arrange on a serving plate. Spoon over the tamarind glaze, then garnish with the crispy dried chilies and fresh coriander before serving.