Khai Luk Koei (Son-In-Law Eggs)
Once upon a time in Thailand, a Son-in-Law wanted to impress his mother-in-law, so he created these eggs. These Deep-Fried, Hard-boiled eggs sauced with an almost saffron-colored combination are absolutely unique, Wonderful to taste, and perfectly beautiful on a plate. Be careful when frying them. Use a splatter screen to avoid the hot oil that sputters up when the eggs are added, and a metal spatula and wooden chopsticks to turn them in the oil-they have a tendency to stick. This recipe is from the book The Best of Thailand.
Ingredients
4 serv.Step-by-step instructions
- 1
Soak dried chilis in warm water to cover until just softened.
- 2
Drain and discard water.
- 3
Finely shred chilis and set aside.
- 4
strain tamarind pulp save juice.
- 5
In a small sauce pan large enough to fit the eggs, heat oil over medium-high heat.carefully add eggs and fry 1-2 minutes turning carefully, until golden brown.
- 6
Remove with slotted spoon to paper towels to drain.
- 7
Remove all but 2 tablespoons of oil from pan.
- 8
Add 2/3 of the shallots and stir-fry for 1-2 minutes or until crispy.
- 9
Remove with slotted spoon to paper towel to drain.
- 10
Add chilis and stir-fry 30 seconds or until crispy.
- 11
Remove with slotted spoon to paper towel to drain.
- 12
Remove all but 1 tablespoon from pan.
- 13
Add remaining shallot and stir-fry 1 minute.
- 14
Add tamarind juice and salt, bring to a boil.
- 15
Add sugar and cook stirring constantly until just combined.
- 16
Add corn starch mixture and cook 1 minute or until slightly thickened.
- 17
Halve eggs and place on a small platter. sprinkle with fried shallots and chilis.
- 18
Drizzle the sauce over eggs and garnish with fresh chili and coriander sprigs.
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