Khai Luk Koei Son In Law Eggs Recipes

SON-IN-LAW EGGS RECIPE

Son-in-Law Eggs Recipe image

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

Ingredients

Hard Boiled Eggs - 5
Large Onion - ½, Thinly Sliced
Jaggery/Brown Sugar - 1/2 cup
Vegetable Oil - 1 cup
Tamarind Paste - 1/3 cup
Fish Sauce - 1 tsp
Dried Chilies - 4-5
Red Chili flakes - 2 tsp (optional)
Cilantro Leaves - 3 tbsp

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)

Khai Luk Koei (Son-In-Law Eggs) image

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

Ingredients

2 dried red chili peppers
1/4 cup tamarind pulp, soaked in
1/2 cup warm water
1 cup vegetable oil
4 hard-boiled eggs, Peeled
3 medium shallots, thin sliced
3/4 teaspoon salt
3 tablespoons palm sugar
1/2 teaspoon cornstarch, dissolved in
2 teaspoons water
shredded fresh chili pepper (to garnish)
coriander sprig (to garnish)

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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