Khai Luk Koei (Son-In-Law Eggs)

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak dried chilis in warm water to cover until just softened.
  • Drain and discard water.
  • Finely shred chilis and set aside.
  • strain tamarind pulp save juice.
  • In a small sauce pan large enough to fit the eggs, heat oil over medium-high heat.carefully add eggs and fry 1-2 minutes turning carefully, until golden brown.
  • Remove with slotted spoon to paper towels to drain.
  • Remove all but 2 tablespoons of oil from pan.
  • Add 2/3 of the shallots and stir-fry for 1-2 minutes or until crispy.
  • Remove with slotted spoon to paper towel to drain.
  • Add chilis and stir-fry 30 seconds or until crispy.
  • Remove with slotted spoon to paper towel to drain.
  • Remove all but 1 tablespoon from pan.
  • Add remaining shallot and stir-fry 1 minute.
  • Add tamarind juice and salt, bring to a boil.
  • Add sugar and cook stirring constantly until just combined.
  • Add corn starch mixture and cook 1 minute or until slightly thickened.
  • Halve eggs and place on a small platter. sprinkle with fried shallots and chilis.
  • Drizzle the sauce over eggs and garnish with fresh chili and coriander sprigs.
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