Son-in-law Eggs Khai Look Koey
From watson2167 16 years agoIngredients
- 3 tablespoon vegetable oil shopping list
- 1 cup Tamarind Sauce or liquid tamarind concentrate shopping list
- 4 tablespoon chicken stock or canned chicken broth shopping list
- 7 tablespoon golden brown sugar shopping list
- 2 tablespoon Thai fish sauce shopping list
- 1 scallion, including the green tops, finely sliced shopping list
- vegetable or peanut oil for deep frying shopping list
- 1/4 cup Thinly sliced garlic (about 12 cloves) shopping list
- 3/4 cup Thinly sliced shallots (about 6 - 7) shopping list
- 8 eggs, hard boiled and shelled shopping list
- 6 small Thai chilies finely sliced shopping list
- Sprigs of cilantro shopping list
How to make it
- Set a wok over medium high heat, add oil and garlic, cook until golden brown, add tamarind sauce, chicken stock , sugar, fish sauce and stir-fry for 2-3 mintues.
- Stir in the scallion, cover and remove from the heat.
- To Fry the Eggs: Pour oil into a wok or deep saucepan to a depth of 1 1/2 inches. Set over high heat and bring the boil.
- Add the garlic and cook until it is golden brown, stirring occasionally about 1 minute. Remove with a wire skimmer or slotted spoon and drain on paper towels.
- Add the shallots and fry, stirring frequently, until they are crisp and brown, about 2 minutes. Remove with a wire skimmer or slotted smoon and drain on paper towels.
- Return the oil to high. Carefully put eggs, one at a time or more to the hot oil. Cook until golden brown and crisp on all sides, about 7-8 minutes, turning occasionally to keep them float in the hot oil. Remove with a slottled spoon or wire skimmer to a bowl lined with paper towels. Fry the remaining.
- Place a bowl of the warm chicken-tamarind sauce in the center of a large serving platter, cut egg lengthwise and arrange them, yolk sides up around the bowl of sauce. Sprinkle them with the fried garlic, crispy sallots and sliced chilies.
- Tear sprigs of cilantro leaves over the eggs and serve warm.
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