Son-in-Law Eggs

This interesting Thai recipe consists of crispy, hard boiled eggs in a tangy, spicy sauce.

The eggs need to be boiled long enough to be able to hold their shape once the shells are removed. They will then be deep fried, or fried in a wok with a generous amount of oil, until they are crispy all over. This dish is served with rice, fried onions & a tamarind sauce.

6 Servings

Ingredients:

4 cloves of garlic, finely chopped

3 chillies, finely chopped

200ml water

100ml tamarind pulp

5 tbsp sugar

3 tbsp fish sauce

8 shallots, finely sliced

6 eggs, hard boiled with shells removed

Fresh coriander

Instructions:

Heat 4 tbsp of oil on high heat.

Add garlic & chilli.

Fry on high heat for 1 minute.

Add water, tamarind pulp, sugar & fish sauce.

Reduce by half on high heat.

In a separate pan, fry shallots with a little oil until soft & slightly crispy, then place on a paper towel to drain the grease.

Add the eggs to the pan & fry on medium high heat, turning regularly, until all sides are crisp & golden.

Place the eggs on a paper towel to drain grease then add to the tamarind sauce, coating all sides well.

Serve each egg on a bed of rice with a drizzle of tamarind sauce.

Top with onions & fresh coriander.