Son-In-law eggs is a direct translation of the Thai name, Kai Luk Koei, for this dish. These are actually hard boiled eggs deep fried and covered with a sweet and sour sauce. Normally regular eggs are used. But I wanted to attract my son, so this time I made with the Quail eggs instead.
Ingredients
- 10 hard boiled quail eggs or 4 hard boiled large eggs
- 2 tbsp Concentrate Tamarind juice
- 1 tbsp Palm Sugar
- ½ tbsp Fish sauce or ¼ tsp of Salt
- 3 tbsp Hot water
- ½ cup Oil for frying
- A quarter of medium onion, thin sliced
- Coriander leaves for garnishing
- Peel hard boiled eggs, halved and set aside.
- Heat oil in a wok over medium heat and deep fry the egg halves until golden brown. Set aside.
- With 1 tablespoon oil, fry sliced onion until golden brown; drain on paper towels to discard exceed oil.
- In a small saucepan, dissolve palm sugar with hot water, add fish sauce or salt. Mix well until the mixture bubbling, add tamarind juice and let cook until the sauce gets thicken.
- Arrange egg halves on a platter, top fried onion. Pour sauce over the top and garnish with coriander leaves.
- Serve as an appetizer with lettuce leaves or as meal with steam white rice.
I hope you enjoy with my recipe.
@Fatimah’s Kitchen
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^___^ I wish you could try it Uffaq.
very yummy mmmmmmmmmmmmmmmmmmmmm!