Thai-Style Deviled Eggs with Crab and Crispy Shallots By Pete Evans, Fine Cooking

Ingredients

For the nam jim dressing

• 4 large shallots
• 2 fresh red chiles, seeded
• 1 2-inch piece fresh ginger
• 2 cloves garlic
• 2 Tbs. chopped cilantro stems
• 3 Tbs. coconut sugar
• 2/3 cup fresh lime juice
• 3 Tbs. fish sauce

For the shallots

• 4 small shallots, thinly sliced and separated into rings
• 2 tsp. all-purpose flour
• 3/4 cup coconut oil

For the deviled eggs

• 8 large hard-cooked eggs, peeled
• 1/2 cup mayonnaise; more as needed
• 2 Tbs. finely chopped fresh cilantro
• 2 Tbs. finely chopped fresh mint
• 1 Tbs. minced shallot
• 1 Thai bird chile, seeded and minced (leave the seeds in for more heat)
• 1 lime leaf, finely chopped
• 8 oz. lump crabmeat
• 16 medium shiso or large fresh basil leaves (optional)
• Salmon roe, for garnish

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Thai-Style Deviled Eggs with Crab and Crispy Shallots