Thai Son-in-Law Eggs Recipe (Kai Look Keuy)
Make authentic kai look keuy (Thai son-in-law eggs) in about 20 minutes with golden fried eggs, sweet-sour tamarind sauce, crispy shallots, and chilies.
Equipment
- Cutting board and sharp knife
- Wok or deep frying pan
- slotted spoon or tongs
- Paper towels for draining
Ingredients
- 4 eggs
- 1/3 cup shallots, thinly sliced
- 6 dried chilies
- 3 tbsp water
- 4 tbsp tamarind paste
- 2 tbsp fish sauce
- 3 1/2 tbsp palm sugar
- 2 tbsp coriander, chopped, for garnish
Instructions
- Boil and fry the eggs: Boil the eggs for 5–6 minutes for soft-boiled or 8–10 minutes for hard-boiled. Peel and pat dry, then fry in hot oil until golden brown. Drain well.
- Fry the shallots and chilies: Fry the sliced shallots until golden and crispy. Remove and drain, then fry the dried chilies for about 10 seconds and set aside.
- Make the tamarind sauce: Add water, tamarind paste, palm sugar, and fish sauce to a small pan. Cook over low to medium heat, stirring until the sugar has dissolved and the sauce is smooth and slightly thickened.
- Assemble and serve: Slice the fried eggs in half and arrange on a plate. Spoon the tamarind sauce over the eggs and top with crispy shallots, fried chilies, and fresh coriander. Serve immediately.
Video
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Notes
- Use the nutrition card in this recipe as a guideline.
- You can use both chicken eggs or duck eggs.
Calories: 313kcal | Carbohydrates: 48g | Protein: 14g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 1597mg | Potassium: 534mg | Fiber: 3g | Sugar: 31g | Vitamin A: 886IU | Vitamin C: 5mg | Calcium: 97mg | Iron: 3mg
