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Khai luk khoei ("son-in-law eggs": fried boiled eggs with tamarind sauce)
A Thai classic with a playful name, "son-in-law eggs": boiled eggs fried crispy with a sweet-sour tamarind sauce and fried shallots. A quick home dish with rice.
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Ingredients
Method
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- Boil the eggs in boiling water for 7 minutes (the yolk should still be a little creamy), cool in cold water, and peel.
- Heat 3 cm of oil in a small pan, and fry the shallots until golden and crispy, then remove. Fry the dried chillies in the same oil for half a minute, and remove those too.
- Fry the eggs in the hot oil, turning, for 3-4 minutes, until the outside gets a golden, blistered crust. Drain on paper towel.
- For the sauce, cook the tamarind, palm sugar, fish sauce and water in a small pan for 3-4 minutes, until you get a thick, glossy syrup.
- Halve the eggs lengthways, arrange on a platter, and pour over the sauce.
- Sprinkle with the fried shallots, chilli and coriander, and serve with rice.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Pat the eggs dry before frying, so the oil doesn't splatter.
- The sauce can be made ahead, and keeps for a week in the fridge.
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