Thai Son-in-Law Eggs Recipe (Kai Look Keuy)
Kai look keuy, or Thai son-in-law eggs, combines fried hard-boiled eggs with an easy and flavorful sauce, making it a delightful dish.
Ingredients
- 4 eggs
- 1/3 cup fried shallots, sliced
- 6 fried dried chilies
- 3 tbsp water
- 4 tbsp tamarind paste
- 2 tbsp fish sauce
- 3 1/2 tbsp palm sugar, chop to measure
- 1 tbsp coriander, chopped, for garnish
Instructions
- For soft-boiled eggs, boil for 5–6 minutes. For hard-boiled eggs, give them 8–10 minutes in boiling water.
- Fry the eggs in a wok until they’re golden-brown.
- Slice shallots and deep-fry them until they’re crispy and golden.
- Drop the dried chilies into the oil for 10 seconds.
- In a pan, mix water, tamarind paste, palm sugar, and fish sauce. Heat it up over low to medium heat until the sugar melts away into a sauce.
- Slice your boiled eggs in half and arrange them on a plate. Drizzle with the sauce and sprinkle with fresh coriander.
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
