Side Dish

Kai Look Keuy (Son-in-Law Eggs)

Name: Kai Look Keuy (Son-in-Law Eggs)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: thai
Ingredients: 8 pcs egg hard-boiled and peeled; 2 cup vegetable oil; 2 pcs shallot thinly sliced; 3 tbsp tamarind paste; 2 tbsp palm sugar chopped; 1 tbsp soy sauce; 0.25 cup water; 1 pcs red chili thinly sliced (optional); 2 tbsp cilantro chopped

Kai Look Keuy, or Son-in-Law Eggs, is a classic Thai dish featuring deep-fried hard-boiled eggs bathed in a sweet, sour, and savory tamarind sauce. This vegetarian version offers a delightful balance of flavors and textures, perfect as a side dish.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 354 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

8 pcsegg, hard-boiled and peeled

for frying

2 cupvegetable oil

garnish

2 pcsshallot, thinly sliced
1 pcsred chili, thinly sliced(optional)
2 tbspcilantro, chopped

sauce

3 tbsptamarind paste
2 tbsppalm sugar, chopped
1 tbspsoy sauce
0.25 cupwater

Equipment

wok · deep pan · slotted spoon · paper towels · small saucepan · serving platter

The method

Step by step

1
Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches about 170°C (340°F).
About 5 min
Cook’s note: Use enough oil so the eggs are mostly submerged for even frying.
2
Carefully add the hard-boiled eggs to the hot oil, frying them in batches if necessary to avoid overcrowding.
About 3 min
Cook’s note: Be gentle to prevent splashing and ensure the eggs are dry before adding them to the oil.
3
Fry the eggs for 2-3 minutes, turning occasionally, until they are golden brown and crispy on the outside.
About 3 min
4
Remove the fried eggs with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
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.
About 3 min
6
Stir the sauce continuously until the palm sugar is fully dissolved and the sauce has thickened slightly, about 3-5 minutes.
About 4 min
Cook’s note: Taste and adjust the sweetness or sourness to your preference.
7
Arrange the fried eggs on a serving platter.
8
Pour the warm tamarind sauce generously over the eggs.
9
Garnish with the sliced shallots, red chili (if using), and fresh cilantro.
10
Serve immediately as a side dish with steamed jasmine rice.

Per serving

Nutrition

67%Score

Calories: 353.5kcal
Protein: 14g
Carbs: 21.6g
Fat: 24.2g
Fibre: 1.2g
Sugar: 13.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Kai Look Keuy in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or a pan over low heat until warmed through, though the eggs will lose some crispness.