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Son-in-Law eggs

Name: Son-in-Law eggs
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 12
Cuisine: /asian, /chinese
Ingredients: Peanut oil, to fry; 6 eggs, hard-boiled, peeled; 3 tablespoons tamarind concentrate; 2 eschallots (preferably Asian red), finely sliced; 100ml chicken stock; 40ml (2 tablespoons) fish sauce; 1/2 lime, juiced; 4 tablespoons grated palm sugar; 1 red chilli, seeded, finely chopped, plus extra to serve; Fresh coriander leaves, to garnish; Fried Asian shallots, to garnish

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25m

10m

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Even if you don't have a son-in-law, definitely try these Thai-style eggs.

Peanut oil, to fry
6 eggs, hard-boiled, peeled
3 tablespoons tamarind concentrate
2 eschallots (preferably Asian red), finely sliced
100ml chicken stock
40ml (2 tablespoons) fish sauce
1/2 lime, juiced
4 tablespoons grated palm sugar
1 red chilli, seeded, finely chopped, plus extra to serve
Fresh coriander leaves, to garnish
Fried Asian shallots, to garnish

Method

1.

Pour peanut oil to 1cm deep in a wok or deep non-stick frying pan over medium-high heat. When hot, add whole eggs and fry until golden and blistered. Remove and set aside. Drain oil from wok, leaving 1 tablespoon.
2.

Dissolve tamarind in 1/4 cup warm water. Return wok to high heat, add eschallots and toss for 1-2 minutes. Add tamarind water, stock, fish sauce, lime juice, sugar and chilli. Stir to combine, then simmer for 1-2 minutes until reduced and syrupy. Add eggs and cook for 1 minute.
3.

To serve, halve each egg and place in individual pots. Drizzle with the sauce and garnish with coriander, fried shallots and chilli.