Son-in-law Eggs
In this recipe, tender boiled eggs are transformed into a delightful Thai dish with a sweet and sour sauce made from palm sugar, fish sauce, and tamarind. The crispy shallots, garlic, and red chillies add a lovely crunch and flavor to complement the creamy eggs, resulting in a dish that is bursting with texture and taste. Garnished with fresh coriander, this dish is a perfect balance of flavors and textures that will surely impress your taste buds.
— Constant Cookbook
Ingredients
- 10 eggs
- 140g palm sugar or light muscovado sugar
- 100ml fish sauce
- 1 tbsp tamarind paste
- groundnut or vegetable oil , for frying
- 4 shallots , thinly sliced
- 4 garlic cloves , thinly sliced
- 6 red chillies , thinly sliced
- large bunch coriander , chopped
Instructions
- Put the eggs into a pan of cold water and bring to the boil. Time 8 mins from boiling. Cool under running water, then peel. Meanwhile, combine the sugar, fish sauce and tamarind in a pan. Heat gently until the sugar has dissolved, skimming the top if you need to. Check the taste, it should be sweet and sour. Adjust with sugar, fish sauce or tamarind if you need to.
- Meanwhile, heat a 5cm depth of oil in a wok or large frying pan. Once shimmering, add the shallots, garlic and chillies. Fry for 1 min or until golden and crisp. Drain on kitchen paper. Can be done a few hrs ahead. Fry the eggs for 3-4 mins or until the outsides take on tinges of golden brown. Remove from oil and drain.
- To serve, quarter the eggs and place in a serving dish. In a separate bowl, combine the coriander with the crisp chilli, garlic and shallots. Mix well. Pour the sauce and coriander mix over the eggs and serve.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 6 with other dishes
Nutrition
- Calories: 301 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 27 grams sugar
- Protein Content: 15 grams protein
- Sodium Content: 3.63 milligram of sodium
Comments
No comments found.