**Khai Luk Koei Son-in-Law Eggs: A Delightful Thai Appetizer**
Khai Luk Koei, or Son-in-Law Eggs, is a popular Thai appetizer that combines crispy, deep-fried shallots with soft-boiled eggs, creating a unique and flavorful dish. This recipe provides a detailed guide on how to make this delectable treat, ensuring you achieve the perfect balance of textures and flavors. Additionally, the article includes variations of the recipe, such as Khai Luk Koei with minced pork and Khai Luk Koei with minced shrimp, allowing you to explore different flavor combinations. With step-by-step instructions, helpful tips, and enticing images, this article will guide you through the process of creating this beloved Thai appetizer in your own kitchen.
SON-IN-LAW EGGS RECIPE
Try this Son-in-Law Eggs Recipe. Hard-boiled deep fried eggs served with a drizzle of a sweet-sour tamarind sauce and topped with crisp fried onions.
Provided by Somdatta
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- In a wok, heat the oil over medium heat.
- Add the eggs and deep fry for 4-5 mins until they look brown and crisp on the outside. Remove and set aside.
- Add the onions to the oil and deep fry for 2-3 minutes until they are browned and crisp. Remove and set aside.
- In a pan, add the tamarind paste, jaggery, fish sauce, chili flakes, dried chilies and bring to a simmer. Let it cook until it is thickened a little for about 3-4 mins.
- Cut the eggs in half and place on a plate.
- Pour the sauce on top and top with the fried crisp onions and dried chilies.
- Garnish with cilantro and serve right away.
Nutrition Facts : ServingSize 5, Calories 574, Sugar 23, Sodium 182, Fat 50, SaturatedFat 5, UnsaturatedFat 43, Carbohydrate 26, Protein 7, Cholesterol 187
KHAI LUK KOEI (SON-IN-LAW EGGS)
Once upon a time in Thailand, a Son-in-Law wanted to impress his mother-in-law, so he created these eggs. These Deep-Fried, Hard-boiled eggs sauced with an almost saffron-colored combination are absolutely unique, Wonderful to taste, and perfectly beautiful on a plate. Be careful when frying them. Use a splatter screen to avoid the hot oil that sputters up when the eggs are added, and a metal spatula and wooden chopsticks to turn them in the oil-they have a tendency to stick. This recipe is from the book The Best of Thailand.
Provided by grovinchicken
Categories Thai
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak dried chilis in warm water to cover until just softened.
- Drain and discard water.
- Finely shred chilis and set aside.
- strain tamarind pulp save juice.
- In a small sauce pan large enough to fit the eggs, heat oil over medium-high heat.carefully add eggs and fry 1-2 minutes turning carefully, until golden brown.
- Remove with slotted spoon to paper towels to drain.
- Remove all but 2 tablespoons of oil from pan.
- Add 2/3 of the shallots and stir-fry for 1-2 minutes or until crispy.
- Remove with slotted spoon to paper towel to drain.
- Add chilis and stir-fry 30 seconds or until crispy.
- Remove with slotted spoon to paper towel to drain.
- Remove all but 1 tablespoon from pan.
- Add remaining shallot and stir-fry 1 minute.
- Add tamarind juice and salt, bring to a boil.
- Add sugar and cook stirring constantly until just combined.
- Add corn starch mixture and cook 1 minute or until slightly thickened.
- Halve eggs and place on a small platter. sprinkle with fried shallots and chilis.
- Drizzle the sauce over eggs and garnish with fresh chili and coriander sprigs.
Tips:
- For the perfect balance of flavors, use high-quality ingredients. Fresh, free-range eggs, fragrant garlic, and authentic Thai chiles will make all the difference.
- Don't overcrowd the pan when frying the eggs. Cook them in batches if necessary to ensure they cook evenly and get that beautiful golden-brown color.
- If you don't have tamarind paste, you can use lemon or lime juice instead. Just adjust the amount to taste.
- Serve Khai Luk Koei with steamed jasmine rice and a sprinkle of fresh cilantro for an authentic Thai experience.
Conclusion:
Khai Luk Koei, also known as Son-in-Law Eggs, is a delightful Thai appetizer or side dish that's sure to impress your taste buds. With its crispy outer shell, tender interior, and sweet and tangy sauce, it's a dish that's both flavorful and visually appealing. Whether you're a fan of Thai cuisine or simply looking for something new and exciting to try, this recipe is definitely worth a try. So gather your ingredients, heat up your pan, and get ready to embark on a culinary journey to Thailand!
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