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Son In Law’s Eggs With Tamarind Sauce

Recipe_Son_in_law's_Eggs_with_tamarind_sauce

10 min

Preparation time

20 min

Cooking time

4

Serves

Turn the ordinary into extraordinary – This is fabulous finger food as part of a Thai menu or a great light lunch with sticky rice or a salad. Click Here to make your own Thai Chilli paste. This recipe was created by Food Writer, Mitzie Wilson.

Ingredients

  • 8 eggs.
  • 50g Thai Taste Palm Sugar
  • 40-50ml Thai Taste Fish Sauce
  • 1 tbsp Thai Taste Tamarind
  • 1 tsp Red Chilli Paste
  • Vegetable oil for shallow frying.
  • 4 Eschallion Shallots, peeled and thinly sliced.
  • 4 Cloves Garlic, sliced.
  • Bunch of Coriander.

Steps for cooking

  • 1.Place the eggs in a pan of boiling water and boil for 6 minutes. Drain and plunge in cold water. Allow to cool, then peel.
  • 2. Mix the palm sugar, fish sauce, tamarind sauce and chilli paste together in a small pan and simmer gently until the sugar has dissolved.
  • 3. Fill a deep frying pan with 2cm vegetable oil and heat until it sizzles when a slice of shallot is added. Add the shallots and garlic and fry until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper.
  • 4. Shallow fry the eggs in the oil for 3-4 minutes,turning until golden brown all over and drain on kitchen paper.
  • 5. Cut the eggs in half and arrange on a plate, drizzle with the tamarind sauce and sprinkle with the shallots and garlic and garnish with coriander leaves.

Region:

Heat:

Vegetarian:

Gluten Free:

Central

Mild

Yes

No

Chef’s Tips

This is fabulous finger food as part of a Thai menu or a great light lunch with sticky rice or a salad.

Did you know?

Food is such an important staple for Thai people, often the first thing they will say is “Gin Khao Yung” meaning – have you eaten yet?!

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