Son In Law Eggs

Paul Prakongsunt

Cook Time 20 minutes

Servings 2 as an entree

Ingredients

4 eggs (600g)
Oil (for deep frying)
½ cup palm sugar
1½ – 2 tbsp fish sauce
½ cup tamarind puree
¼ cup water
½ cup fried shallots
5 deep fried chili (optional)
Coriander leaves (garnish)
Pinch of salt

Method

Steam the eggs for 6 minutes to achieve a molten yolk. Cool the eggs in cold water and then peel.

Set the hot oil at 170C (medium heat). Fry the whole steamed eggs for 6 minutes or until golden brown on the outside, then set aside.

Heat a saucepan on low with 2 tablespoons of oil. Add palm sugar and stir until melted. Then add fish sauce, tamarind, pinch of salt and water. Keep stirring until sauce starts to thicken. Then take off the heat.

Cut the eggs in half and put on the serving plate. Pour the sauce over the eggs. Sprinkle with fried shallots and deep fried chili (optional). Garnish with coriander leaves.