Thai Son-in-Law Eggs Recipe (Kai Look Keuy) -

Thai Son-in-Law Eggs Recipe (Kai Look Keuy)

Thai son-in-law eggs topped with sweet tamarind sauce, crispy shallots, and dried chilies on a banana leaf.

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.

Praew

Prep Time 5

Cook Time 20

Total Time 25

Cuisine Asian, Thai

Course Appetizer

Serving Size people

Equipment

Cutting board and sharp knife
Wok or deep frying pan
slotted spoon or tongs
Paper towels for draining

Ingredients

US Customary - EU Metric

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.