Khai Luk Koei (Son-In-Law Eggs)
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 dried red chili peppers
- 1⁄4 cup tamarind pulp, soaked in
- 1⁄2 cup warm water
- 1 cup vegetable oil
- 4 hard-boiled eggs, Peeled
- 3 medium shallots, thin sliced
- 3⁄4 teaspoon salt
- 3 tablespoons palm sugar
- 1⁄2 teaspoon cornstarch, dissolved in
- 2 teaspoons water
- shredded fresh chili pepper (to garnish)
- coriander sprig (to garnish)
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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RECIPE SUBMITTED BY
grovinchicken
Hendersonville, 73
<p>I live in a house full of Zaar addicts.....lucky for me i'm one of the taste testers...whoo-hoo</p>