Recipe

Son-in-law Eggs Khai Look Koey Recipe

Add Step-by-Step Photos	Watson2167 / All my dishes 2 years ago Son-in-law Egg are commently serve by itself...this dish is an old Thai dish for a son-in-law only !!! :) just kidding. Any body can eat it..it's just a name..ENJOY. Prep:30m Cook:50m Servings:8	Watson2167
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Ingredients

3 tablespoon Vegetable oil

1 cup Tamarind Sauce or liquid tamarind concentrate

4 tablespoon Chicken stock or canned chicken broth

7 tablespoon Golden brown sugar

2 tablespoon Thai fish sauce

1 Scallion, including the green tops, finely sliced

Vegetable or Peanut oil for deep frying

1/4 cup Thinly sliced garlic (about 12 cloves)

3/4 cup Thinly sliced shallots (about 6 - 7)

8 Eggs, hard boiled and shelled

6 small Thai chilies finely sliced

Sprigs of cilantro

Directions

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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