Khai Luk Koei Son In Law Eggs Recipes
SON-IN-LAW EGGS RECIPE
Try this Son-in-Law Eggs Recipe. Hard-boiled deep fried eggs served with a drizzle of a sweet-sour tamarind sauce and topped with crisp fried onions.
Provided by Somdatta
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- In a wok, heat the oil over medium heat.
- Add the eggs and deep fry for 4-5 mins until they look brown and crisp on the outside. Remove and set aside.
- Add the onions to the oil and deep fry for 2-3 minutes until they are browned and crisp. Remove and set aside.
- In a pan, add the tamarind paste, jaggery, fish sauce, chili flakes, dried chilies and bring to a simmer. Let it cook until it is thickened a little for about 3-4 mins.
- Cut the eggs in half and place on a plate.
- Pour the sauce on top and top with the fried crisp onions and dried chilies.
- Garnish with cilantro and serve right away.
Nutrition Facts : ServingSize 5, Calories 574, Sugar 23, Sodium 182, Fat 50, SaturatedFat 5, UnsaturatedFat 43, Carbohydrate 26, Protein 7, Cholesterol 187
KHAI LUK KOEI (SON-IN-LAW EGGS)
Once upon a time in Thailand, a Son-in-Law wanted to impress his mother-in-law, so he created these eggs. These Deep-Fried, Hard-boiled eggs sauced with an almost saffron-colored combination are absolutely unique, Wonderful to taste, and perfectly beautiful on a plate. Be careful when frying them. Use a splatter screen to avoid the hot oil that sputters up when the eggs are added, and a metal spatula and wooden chopsticks to turn them in the oil-they have a tendency to stick. This recipe is from the book The Best of Thailand.
Provided by grovinchicken
Categories Thai
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak dried chilis in warm water to cover until just softened.
- Drain and discard water.
- Finely shred chilis and set aside.
- strain tamarind pulp save juice.
- In a small sauce pan large enough to fit the eggs, heat oil over medium-high heat.carefully add eggs and fry 1-2 minutes turning carefully, until golden brown.
- Remove with slotted spoon to paper towels to drain.
- Remove all but 2 tablespoons of oil from pan.
- Add 2/3 of the shallots and stir-fry for 1-2 minutes or until crispy.
- Remove with slotted spoon to paper towel to drain.
- Add chilis and stir-fry 30 seconds or until crispy.
- Remove with slotted spoon to paper towel to drain.
- Remove all but 1 tablespoon from pan.
- Add remaining shallot and stir-fry 1 minute.
- Add tamarind juice and salt, bring to a boil.
- Add sugar and cook stirring constantly until just combined.
- Add corn starch mixture and cook 1 minute or until slightly thickened.
- Halve eggs and place on a small platter. sprinkle with fried shallots and chilis.
- Drizzle the sauce over eggs and garnish with fresh chili and coriander sprigs.
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