Kai Look Keuy (Son-in-Law Eggs)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches about 170°C (340°F).

   Ca. 5 min.

   Kokkens note: Use enough oil so the eggs are mostly submerged for even frying.

2. 2

   Carefully add the hard-boiled eggs to the hot oil, frying them in batches if necessary to avoid overcrowding.

   Ca. 3 min.

   Kokkens note: Be gentle to prevent splashing and ensure the eggs are dry before adding them to the oil.

3. 3

   Fry the eggs for 2-3 minutes, turning occasionally, until they are golden brown and crispy on the outside.

   Ca. 3 min.

4. 4

   Remove the fried eggs with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

5. 5

   In a small saucepan, combine the tamarind paste, palm sugar, soy sauce, and water. Bring the mixture to a gentle simmer over medium heat.

   Ca. 3 min.

6. 6

   Stir the sauce continuously until the palm sugar is fully dissolved and the sauce has thickened slightly, about 3-5 minutes.

   Ca. 4 min.

   Kokkens note: Taste and adjust the sweetness or sourness to your preference.

7. 7

   Arrange the fried eggs on a serving platter.

8. 8

   Pour the warm tamarind sauce generously over the eggs.

9. 9

   Garnish with the sliced shallots, red chili (if using), and fresh cilantro.

10. 10

    Serve immediately as a side dish with steamed jasmine rice.