Kai Look Koey (Son-in-Law Eggs)
Boiled eggs fried until blistered and golden, then drenched in sticky tamarind caramel with crispy shallots and chilli.
Ingredients
- 6 eggs, at room temperature
- 500 ml oil, for frying
- 4 Shallot, thinly sliced
- 4 small dried red chillies
- 80 g Palm sugar, grated
- 3 tbsp tamarind purée
- 2 tbsp Fish sauce
- 4 tbsp Water
- 1 handful coriander leaves
Method
- Lower the eggs into boiling water and cook for 7 min for a jammy yolk (10 min for firm). Cool them in iced water, then peel and pat completely dry.
- Heat the oil in a small wok to 170°C (340°F). Fry the shallots for 3–4 minutes until golden, then the chillies for 15 seconds; scoop both out onto paper.
- Carefully lower in the eggs and fry for 4–5 min, turning, until blistered and golden all over. Drain.
- Simmer the palm sugar, tamarind, fish sauce and water in a small pan for 4–5 minutes, until syrupy. Taste: sweet first, then tangy and salty.
- Halve the eggs, spoon over the warm sauce, and top with the crispy shallots, chillies and coriander.
Tips
- Make sure the eggs are bone dry before frying, or the oil will spit hard. Contains egg and fish.
Sources
Written in our own words after cross-checking these recipes:
Open Kai Look Koey (Son-in-Law Eggs) in Nouns Cooking