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Thai Son in Law Eggs

Category: Side Dishes

Serves: 6 people

Preparing time: 00:00

Cooking time: 00:00

Ingredients

5 eggs

2 red chillies (sliced)

1 medium red onion (finely sliced)

14g Mai Siam Palm Sugar (to taste)

4 tsp Mai Siam Fish Sauce (to taste)

1 tbsp tamarind block paste

5 tbsp hot water to make tamarind mixture

handful of coriander leaves

vegetable oil (for frying)

Cooking Method

Step 1

Place the tamarind paste and hot water in a bowl and allow to soak for 10 minutes. Strain through the fingers and discard the pulp and seeds.

Step 2

Boil the eggs until hard and plunge into cold water. Peel and set aside for later use.

Step 3

Heat the vegetable oil in a small pan or wok and fry the eggs until they brown and turn crispy on the outside. Lift the eggs out with a slotted spoon and drain on kitchen paper.

Step 4

Next fry the sliced onion, taking care not to burn it. Remove and drain on kitchen paper.

Step 5

Drain the oil and leaving 2 tbsp on oil in the wok. Pour the tamarind mixture into the wok and add the palm sugar and fish sauce.

Step 6

Allow the sauce to simmer until it starts to thicken and adjust seasoning which should be a little sweet, sour and salty. Add the sliced chillies at this stage, or if preferred, add as a garnish.

Step 7

Cut the fried eggs in halves and place (with the yolk side up) in a shallow dish. Scatter the shallots over the eggs.

Step 8

Pour the tamarind sauce over the eggs and garnish liberally with coriander leaves and the sliced red chillies (if it has not been added to the sauce).

Step 9

Serve immediately with hot jasmine rice

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