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Thai Son-in-law Eggs | Marion's Kitchen
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Prep Time
5m
Cook Time
25m
Total Time
30m
This Thai Son-in-law Eggs recipe from Marion's Kitchen features deep-fried eggs topped with a spicy tamarind sauce, coriander, fried shallots, and sliced chili. The eggs are cooked to perfection and then coated in a delicious homemade tamarind sauce that is sweet, tangy, and packed with flavor.
Ingredients
Servings:
6
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Spicy Tamarind Sauce
Steps
1
For the spicy tamarind sauce, place all the ingredients in a saucepan over high heat. Bring to a simmer and cook for 5 minutes or until thickened slightly. Remove from heat and discard the lemongrass stalks. Set aside for later (if your sauce thickens up too much as it cools, just add a little water and heat just before serving).
2
Cook the eggs in boiling water for 5 minutes. Drain and plunge into cold water. Peel the eggs and pat dry with paper towel (make sure they’re super dry before frying so you don’t get dangerous oil splatter!).
3
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot (325°F or 165°C) when a wooden spoon dipped into the oil forms small little bubbles. Carefully add the eggs and cook for 3-4 minutes or until golden and crispy on the outside. Drain on paper towel.
4
To serve, slice the eggs in half and place them on a serving plate. Drizzle generously with the spicy tamarind sauce. Sprinkle over the coriander, fried shallots and red chilli. Best served with steamed rice or as part of a Thai/Asian banquet dinner.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories307kcal15%
-
Fat15g0%
-
Saturated Fat3g0%
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Carbohydrates37g1%
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Fiber0g0%
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Sugar31g1%
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Protein5g0%
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Cholesterol310mg15%
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Sodium560mg28%
Percent Daily Values are based on a 2,000 calorie diet.