This dish consists of a sour sauce drizzled over deep fried boiled eggs, with a sprinkling of fried shallots. It is a traditional Thai dish, and the name is a bit of a joke – I will leave you to figure out what the connection between eggs and a son in law could be!
You can make this dish more sour by adding a bit more tamarind paste if you want, however we felt that 1 tbsp was just right. This is a really quick and simple recipe to make, and it uses very few ingredients, all of which are easy to find.
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4 boiled eggs (with shell removed)
- tamarind paste 1 tbsp 3 tbsp sugar
- fish sauce2 tbsp 4 tbsp water 3 thinly sliced shallots
Special Cooking Equipment Used
Step 1: First we need to make the tamarind sauce, so start by adding 1 tbsp of tamarind paste, 3 tbsp sugar, 2 tbsp of fish sauce and 4 tbsp of water to a bowl, and stir until the sugar is thoroughly mixed into the sauce.
Step 2: Next, deep fry 4 boiled eggs on a medium heat until they are golden brown. Be sure to dry off the eggs with a paper towel before deep frying to avoid the oil spitting! Once the eggs are golden brown, remove them and place them on some paper towel to absorb any excess oil.
Step 3: Now add 3 thinly sliced shallots to the fryer, and deep fry them until they crispy and golden brown. Once they are done, scoop them out and set aside.
Step 4: Now we just need to heat up the sauce we made earlier, so pour it into a saucepan and heat on a medium heat for about 5 minutes whilst continually stirring. What we are aiming for here is to ensure that the sugar has completely dissolved in the sauce so that there are no lumps, and to reduce it down a bit to slightly thicken the consistency.
Step 5: Finally, cut the eggs in half, pour on some of the sauce, and sprinkle some shallots over the eggs, and then serve and enjoy!
We hope you enjoyed this recipe, if you like eggs then you need to give this a try!
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