Trung Vit Lon Nuong Muoi Ot (Grilled Duck Eggs in Chili Salt), Made with Monk Fruit Sweetener

Method

1. Boil the 8 duck eggs in fresh coconut water with a little salt for 12 to 15 minutes, lift them out to cool, then crack each one into a small dish.
2. Mince 2 shallots, 4 garlic cloves and 2 deseeded red horn chilies. Wash and chop the spring onion and Vietnamese coriander. Deseed 5 calamansi and squeeze out the juice.
3. Make the chili salt sauce: fry the shallot and garlic until fragrant, then add 2 tablespoons fish sauce, 2 tablespoons kOBE Monk Fruit Blend, 1 tablespoon chili sauce, 1/2 teaspoon salt, 1 teaspoon seasoning powder, 1 teaspoon annatto oil and 1 teaspoon chili powder. Stir over low heat until it thickens, turn off the stove and add the chopped red horn chili.
4. Make the scallion oil: put the chopped spring onion in a bowl with 2 tablespoons hot cooking oil and stir.
5. Spoon the chili salt sauce over the eggs, set the dishes on a rack and grill them over coals, in an air fryer or in the oven.
6. Once the sauce bubbles and thickens slightly, take them out, spoon over the scallion oil, scatter with crushed peanuts and fried shallots, and eat hot with Vietnamese coriander.

Tips

• Boiling the eggs in fresh coconut water gives a clean sweetness and a softer smell.
• Eggs that feel heavy in the hand, neither too young nor too old, have the best deep orange yolk.
• Crack the boiled eggs into small individual bowls before the sauce goes on, since left in the shell the flavor never gets past the outside.
• The sauce has to be stirred over low heat until thick before the stove goes off, as a thin sauce runs off the egg.
• Take them off once the sauce bubbles and thickens slightly, since longer on the grill dries the eggs out.