Phat kaphrao

Instructions

1. Pound together the garlic, chilies and shallots until you have a coarse paste.
2. Heat the oil in the wok over high heat until it lightly smokes.
3. Add the garlic and chili paste and stir-fry for 30 seconds.
4. Add the minced meat, break it up and brown it for 3 to 4 minutes.
5. Season with fish sauce, soy sauce, oyster sauce, palm sugar and pepper, then add a little water.
6. Off the heat, stir in the basil leaves, just enough to wilt them.
7. Meanwhile, fry the eggs in very hot oil, with crispy edges and a runny yolk.
8. Serve the meat over rice with a fried egg on top.