Son In Law Eggs
This vibrant and aromatic dish features soft-boiled eggs generously topped with an enticing mix of kaffir leaves, watercress, and torn mint leaves. The zesty Nam Jim sauce adds a delightful punch of flavor, complemented by a sprinkle of crispy shallots for added texture. Enjoy this dish with a refreshing beer for a satisfyingly flavorful experience.
— Constant Cookbook
Ingredients
- 6 soft boiled eggs cooled to room temperature
- 4 kaffir leaves, finely julienned
- 1/2 bunch watercress, trimmed
- 1/4 bunch mint, leaves only, torn
- 5 tbsp nam jim sauce
- juice of 1 lime
- 2 tbsp crsipy shallots
- Nam Jim Sauce
- 3 cloves garlic, peeled
- 3 pinches of salt
- 12 red bullet chillies
- 350g castor sugar
- 320 ml sherry vinegar or red wine vinegar
- 3 tsp celery seeds
- 2 heaped tbsp tiny fried shrimp
- 1tbsp fish sauce
Instructions
- Soft boil egss, cut in half and place on serving plate. Sprinkle lime leaves over eggs and scatter with watercress and mint. Spoon Nam Jim sauce and lime juice over eggs, sprinkle with shallots and serve with beer
- Nam Jim Sauce
- With mortar and pestle, pound garlic and salt to paste, add chilli and pound to a rough paste. Place paste in a small saucepan with sugar, vinegar and celery seeds
- Pound dried shrimp and mortar and pestle until they break down and go fluffy, add shrimp to saucepan
- Place sauce pan over medium heat and bring mixture to the boil. Reduce heat and simmer for 5-8 minutes or until slightly syrupy.
- Add fish sauce and simmer for 1 minute, then transfer to sterilised jar and allow to cool.
Yield
Serves 4
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