Son-in-Law Eggs Recipe (kai look keuy)
A dish that can make men nervous! Sweet and sour sauce tops crispy golden eggs. Garlic and shallot chips garnish it. This is a Thai children's favorite. Adults love it too. The name's origin is unknown. At Thai restaurants, order "Kai-Look-Keuy". "Kai" means egg. "Look Kuey" means son-in-law.
Equipment
- pot, pan, cutting board, knife, and spatula
Ingredients
- 6 eggs
- oil (as needed for shallow or deep frying)
- 6 shallots (Or use store bought fired shallots see the link)
- 4 dried chilies optional
- 3 tbsp palm sugar (Coconut sugar and brown sugar also work.)
- 2 tbsp tamarind concentrate
- 2 tbsp fish sauce
- 1 tbsp water
- 1 tbsp cilantro (chopped)
Instructions
Make Fried Shallots for topping (Optional- You can also use store bought fried shallots.)
- Slice the shallots evenly. Use a mandolin or slicer for a quick and tear-free process. Lay the sliced shallots on paper towels. Sprinkle a little salt over them and let them sit for 4-5 minutes. Then, gently blot out the moisture with another piece of paper towel.
- Choose your frying vessel such as a pot or a wok. Use enough oil to submerge all the shallots. Add the shallots to the oil and pan before turning on the heat. Then, turn the heat to medium-high. You’ll notice vapors around the pan—that’s moisture escaping from the shallots. Starting with cold oil allows more moisture to escape, resulting in crispier shallots. Sprinkle some more salt at this stage.
- Consistently stir and fry the shallots. Keep the heat on medium until the oil begins to boil. Then reduce the heat to low, stirring frequently to ensure even coloring. The vapor will start to lessen after about 20 minutes. (You can also start boiling eggs at this time to get things done faster.)
- Remove the shallots when they turn golden. Scoop them out of the hot oil and spread them evenly on paper towels. For the best results, lay several pieces of paper towel on a cooling rack before spreading the fried shallots. At this stage, they won’t be very crispy yet.
- Let the fried shallots cool completely. As they cool, they will become crispier. Use them right away or store them in an airtight container at room temperature.
- Fry dried chilies (Optional): To the same oil, add the dried chilies and fry them on low heat until they turn a maroon color and smell smoky. Set them aside.
Boil and Fry the Eggs (You can start this process while making crispy fried shallots)
- Boil the eggs for 8 minutes. Only place the eggs in the pot once the water has come to a boil, then start your timer. Use medium heat.
- After 8 minutes, cool the eggs in ice water for 5 - 10 miutes to make them easier to peel.
- Pat the eggs dry after peeling to prevent oil splatter when frying them.
- Fry the boiled eggs for 1-2 minutes to get golden crust on the egg white. These eggs can be deep or shallow fried. If you made fried shallots from earlier step, use the same oil to fry the eggs.
Make the tamarind sauce.
- In a small pot, sauté the chopped shallots in a little oil until they are lightly browned. Then, add palm sugar, tamarind, water, and fish sauce. Let it simmer for a few minutes until the sugar is completely dissolved and the sauce slightly thickens.
- After simmering for 3-5 minutes, the sauce should darken in color, become shiny, and reach the consistency of maple syrup (it will thicken slightly as it cools). Taste and adjust the seasoning, considering that the sauce will be mellowed out by the eggs.
Assemble
- Use a sharp knife or dental floss to cut the eggs in half, then arrange them on a plate with the cut side facing up.
- Sprinkle fried shallots, fired dry chilies, and cilantro on top of the eggs.
- Serve with steamed rice and enjoy!
Notes
Note :
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