Son-in-law Eggs recipe
information
This fascinating name conies from a story about a prospective bridegroom who wanted to impress his future mother-in-law and devised a recipe from the only other dish he knew how to make — boiled eggs. The hard-boiled eggs are deep fried and then drenched with a sweet piquant tamarind sauce.
ingredients
75 g (3 oz) palm sugar
75 ml (5 tbsp) fish sauce
90 ml (6 tbsp) tamarind juice
oil for frying
6 shallots, finely sliced
6 garlic cloves, finely sliced
6 red chillies, sliced
6 hard-boiled eggs, shelled
lettuce, to serve
sprigs of coriander, to garnish
75 ml (5 tbsp) fish sauce
90 ml (6 tbsp) tamarind juice
oil for frying
6 shallots, finely sliced
6 garlic cloves, finely sliced
6 red chillies, sliced
6 hard-boiled eggs, shelled
lettuce, to serve
sprigs of coriander, to garnish
method
1. Combine the palm sugar, fish sauce and tamarind juice in a small saucepan. Bring to the boil, stirring until the sugar dissolves, then simmer for about 5 minutes.
2. Taste and add more palm sugar, fish sauce or taramind juice, if necessary. It should be sweet, salty and slightly sour. Transfer the sauce to a bowl and set aside.
3. Heat the oil in a wok or deep-fat fryer. Meanwhile, heat a couple of spoonfuls of the oil in a frying pan and fry the shallots, garlic and chillies until golden brown. Transfer the mixture to a bowl and set aside.
4. Deep-fry the eggs in the hot oil for 3 - 5 minutes until golden brown. Remove and drain on kitchen paper. Cut the eggs in quarters and arrange on a bed of lettuce. Drizzle with the sauce and scatter over the shallots. Garnish with sprigs of coriander.
2. Taste and add more palm sugar, fish sauce or taramind juice, if necessary. It should be sweet, salty and slightly sour. Transfer the sauce to a bowl and set aside.
3. Heat the oil in a wok or deep-fat fryer. Meanwhile, heat a couple of spoonfuls of the oil in a frying pan and fry the shallots, garlic and chillies until golden brown. Transfer the mixture to a bowl and set aside.
4. Deep-fry the eggs in the hot oil for 3 - 5 minutes until golden brown. Remove and drain on kitchen paper. Cut the eggs in quarters and arrange on a bed of lettuce. Drizzle with the sauce and scatter over the shallots. Garnish with sprigs of coriander.
serving amount
serves 4 - 6
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