Skip to content

Thai Son in Law Eggs

Category: Side Dishes

Serves: 6 people

Preparing time: 00:00

Cooking time: 00:00


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

More like this

Vegetarian Spring Rolls


Soy Sauce, Chilli and Ginger Dipping Sauce

Plain Noodles in Oyster Sauce

Crispy Bean Curd Salad with Kung Po Dressing

Nasi Lemak

Special Fried Rice

Simple Green Salad

Need more inspiration?

View recipes