Eggs in the Nest (Royal Dish)

Ingredients:
- 7 eggs
- 1/2 kg of potato
- 1 cup stock (or chicken cube)
- 3 cloves garlic
- 3 shallots
- 1 tea spoon parsley root

Sauce:
- 1 table spoon fish sauce
- 1 tea spoon salt
- 1/2 tea spoon back pepper
- 1 tea spoon sugar
- 2 table spoon vinegar
- 1 table spoon cubanelle peppers (mix green and red)

To Cook:

Hard boil eggs, remove the shells, then deep-fry in vegetable oil until golden.

Put the stock on a medium heat, add the thinly sliced garlic, shallots and chopped parsley root and boil. Then add the eggs, turn down the heat and simmer gently for 15 minutes. Remove eggs and set aside.

For the nest, scrape or grate potatoes into "shoestrings" and deep-fry until golden and crispy. Then arrange into a nest shape on a large serving plate, placing the eggs at the centre.

For the sauce, mix the salt, sugar. black pepper, vinegar and fish sauce. Dice the cubanelle peppers into tiny pieces and add to the sauce.

The dish is served cold with the sauce on the side.

Credit/Source: The Cuisine of Cambodia by Nusara Thaitawat