Kai Look Koei (Son-in-law Eggs) is a traditional Thai recipe for a classic breakfast or snack dish of deep-fried hard-boiled eggs in a tamarind water and nam pla sauce. The full recipe is presented here and I hope you enjoy this classic Thai version of: Kai Look Koei (Son-in-law Eggs).
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Ingredients:
2 tbsp vegetable oil
5 shallots, finely chopped
4 hard-boiled eggs, quartered
2 tbsp tamarind water (add 3 tbsp boiling water to 2 tbsp tamarind pulp, stir to combine and strain)
1 tbsp water
2 tbsp brown sugar
nam pla (fish sauce), to taste
Method:
Add the oil to a wok and when hot use to stir-fry the shallots until browned (about 6 minutes). Remove from the pan with a slotted spoon and set aside.
Add he eggs to the pan and fry until the outside crisps up and begins to blister then remove from the pan with a slotted spoon and set aside.
Finally, add all the remaining ingredients to the wok and cook for 5 minutes, stirring frequently. Return the eggs to the pan and cook for 2 minutes, stirring gently. Transfer to a warmed serving dish and garnish with the fried shallots. Serve immediately.
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