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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,
Prep Time10 mins
Cook Time20 mins
Course: Appetizer, Side Dish
Cuisine: thai
Keyword: son in law eggs, thai eggs
Servings: 2 people
Author: Chef Manaow

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.

Video