Son-in-Law Eggs (Khai Luk Khoei)
These are very good, the sauce has a unique flavor to it and goes well with the eggs. Very glad I made this. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 8 hard boiled eggs
- 1/2 cup fried shallots, make from a shortcut
- 1 tablespoon shallot oil, make from a shortcut
- 1/4 cup brown sugar, packed
- 1/4 cup fish sauce
- 2 tablespoons tamarind pulp
- 3 tablespoons water
- 2 Bird's Eye Chilis, seeded, slivered lengthwise
- fresh cilantro
- vegetable oil, as needed for frying
Instructions
- In wok or deep heavy skillet, add some vegetable oil to about 2-3 inches deep and heat to almost 180 C but not smoking.
- Line a baking sheet with paper towels and place it next to the stove.
- When the oil is ready, gently add eggs with a slotted spoon and fry, stirring them as needed to ensure even browning, until they are thoroughly and evenly browned, about 3 minutes.
- Using a slotted spoon, transfer the eggs to the towel-lined baking sheet and let them cool down. Let them cool while you make the sauce.
- To make the sauce, in a small saucepan, combine the shallot oil, sugar, fish sauce, tamarind, and water over medium heat. Bring the mixture to a gentle boil, stirring constantly. Once the sugar has fully dissolved, check the consistency of the mixture. It should have the consistency of warm pancake syrup. If it is too thin, reduce it a bit more. If it is too thick, add a little more water. When the desired consistency is achieved, remove the pan from the heat.
- Slice the deep-fried eggs in half lengthwise and arrange the halves, cut sides up, on a serving platter.
- Pour the warm sauce over the eggs and sprinkle the shallots over the top. Garnish with the cilantro and serve.
Notes
Low cost.
For the sauce, as stated will work perfectly. Now every region in Thailand has their own ways to prepare the sauce, as long as the tamarind, sugar, and fish sauce is used the results will be very similar.
Adapted from an internet recipe.