Son-In-Law Eggs
 Yes, you've heard it right. The fascinating
name for this dish comes from a story about a prospective bridegroom who
very much wanted to impress his future mother-in-law and devised a new
recipe based on the only dish he knew how to make, which was boiled eggs.
I have also come across a few other versions on how this Thai dish got its
name. Though the dish may sound simple and easy to make, nevertheless, it
is still very delicious. You might want to give it a shot.....
Ingredients: (Serves 4 to 6)
30 ml/2 tablespoons vegetable oil
6 shallots, thinly sliced
6 garlic cloves, thinly sliced
6 fresh red chilies, sliced
Oil, for deep-frying
6 hard boiled eggs, shelled
Salad leaves, to serve
Sprigs of fresh coriander (cilantro), to
garnish
For the sauce:
75 g/3 oz/6 tablespoons palm sugar
75 ml/5 tablespoons Thai fish sauce
90 ml/6 tablespoons tamarind juice
Method:
To make the sauce, put the sugar, fish sauce
and tamarind juice in a pan. Bring to the boil, stirring until the sugar
dissolves, lower the heat and simmer for 5 minutes. Taste and add more
sugar, fish sauce or tamarind juice, if needed. Transfer the sauce to a
bowl.
Heat the vegetable oil in a frying pan and
cook the shallots, garlic and chilies for 5 minutes. Transfer to a bowl.
Heat the oil in a deep-fryer or wok to
190°C/375°F or until a cube of bread, added to the oil, browns in about 45
seconds. Deep-fry the eggs in the hot oil for 3-5 minutes, or until golden
brown. Remove and drain well on kitchen paper. Cut the eggs in quarters
and arrange them on a bed of leaves. Drizzle with the sauce and sprinkle
over the shallot mixture. Garnish with coriander springs and serve
immediately.
Happy Cooking,
Carol |
