Sweet and Sour Eggs: Khai Luk Koei

Also called “son in law eggs”, this dish is a quick and delicious snack or appetizer, almost like a Thai deviled egg! If a son-in-law is unkind to his wife, his mother-in-law will serve him these sweet and sour deep fried eggs as a gentle reminder that the family jewels could be served up just the same if he stepped out of line again.

Preparation: 15 minutes

Cooking:10 minutes

Servings:2 persons

Ingredients:  4 eggs, 1/4 cup of palm sugar, 2 tbsp of fish sauce, 1/4 cup of tamarind juice, 2 dried Thai chillies for sprinkling, 2 tbsp of shallots sliced, 2 cups of cooking oil for deep frying, 1 tsp of corn flour, 1/4 cup of water, cilantro for garnish.

Procedure:

Boil the eggs for 10 minutes in a pot, remove from heat and let cool in a bowl of cold water.

Heat 1/4 cup of cooking oil in a frying pan and fry the shallots on low heat until golden brown. Remove from heat, then repeat process with the Thai chilies. Pour shallots and chilies on a paper towel to absorb residual oil.

In a small pot, add 1/4 cup of water, fish sauce, palm sugar, and tamarind juice; bring to a boil on low heat until the mixture becomes syrupy. Remove from heat and set aside as well.

Peel the eggs and heat up the rest of the oil for deep frying. Deep fry the egg whole, turning frequently until the outer skin is golden brown. Remove from heat and drain well on a paper towel. Cut the eggs in half vertically and arrange on a serving plate. Drizzle the syrup over the eggs and sprinkle with chilies and shallots. Enjoy!