Son in Law Eggs - (Kai Luk Kuay - ไข่ลูกเขย)
Very popular side dish in Thailand. Can be served as a starter of as a side dish,
Servings: 2 people
Ingredients
- 300 ml cooking oil
- 3 eggs (large)
- 50 g shallots
- 3 cloves garlic
- 4 dried chillies
- 50 g palm sugar
- 3 tbsp tamarind sauce
- 5 g coriander
- 10 g fresh red chilli
Instructions
- Thinly slice the garlic and shallots
- Boil the eggs, let them cool down and then peel them.
- Deep fry the eggs until they are golden and then place on some kitchen roll to drain off.
- Deep fry the garlic until it starts to change colour then place on kitchen roll to dry off.
- Do the same with the shallots.
- Deep fry the dried chillies but only for a few seconds before placing them on the kitchen roll.
- Set aside while you prepare the sauce.
- Turn heat on low and add the tamarind and sugar then mix it all together.
- Make sure the heat is low and keep stirring it so that it doesn’t burn.
- When everything has melted in and it’s sizzling, you can give it another minute and then turn off the heat.
- Cut the eggs in half and place them on the plate.
- Cover them with the sauce.
- And then sprinkle the shallots and garlic over it.
- Place the dried chillies so that it looks nice.
- And finally sprinkle the red chilli and coriander.