Son-in-law eggs are a Thai staple and is a popular street food. They are sweet and tangy and is loved by the Thai people.
- 2 eggs
- oil for frying
- 15 Asian shallots, very thinly sliced
- 3 tbsp tamarind paste
- 2 tbsp fish sauce (substitute this with soy sauce)
- 5 tbsp palm sugar
- A few red bell pepper julienne
Hard boil the eggs:
- Place eggs in cold water, add a tsp of salt and bring to boil. Once the water is boiling, time for 6 minutes for almost-hard-boiled eggs. Shell the eggs.
Fry the eggs:
- Heat up some oil in a round-bottom wok and fry eggs, turning until golden brown all over. Set side.
Deep-fry shallots for topping:
- Add the shallots to hot oil and fry on medium heat until lightly brown. Remove and place on paper towel to remove excess oil.
Preparing Tamarind sauce:
- Stir the tamarind paste, fish sauce and palm sugar together over medium heat to dissolve. Bring to boil, add a tbsp of shallots and simmer for about 5 minutes on low heat.
- To assemble the dish, cut the eggs in half and arrange them on a plate. Pour over the sauce.
- Sprinkle over the crispy shallots and garnish with a few red bell pepper julienne, fresh coriander or spring onion greens and/or fried chillies.
The original recipe doesn't call for garlic. But I had also added some minced garlic to the sauce.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Serving Size: 2