Eggs with Sweet Fish Sauce

Name: Eggs with Sweet Fish Sauce (Kai Luuk Koey)
Cuisine: Thailand
Ingredients: 250 g (1 cup/8 oz) palm sugar; 75 mL (5 tablespoons) fish sauce; 30 mL (2 tablespoons) tamarind water; 1 L (4 cups/1¾ pt) safflower oil for deep-frying; 6 eggs, hardboiled and shelled; 5 red shallots, finely sliced lengthways and deep-fried; 3 cloves garlic, finely sliced lengthways and deep-fried; 6 small dried red chillies, roasted or deep-fried; 4 tablespoons fresh coriander (cilantro) leaves, chopped

Kai Luuk Koey

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THESE ARE PEJORATIVELY called son-in-law eggs in Thai.

Ingredients

250 g (1 cup/8 oz) palm sugar
75

Asia
Thailand
Fish course
Pescatarian
Gluten-free
South East Asia

Method

In a small pan, combine the palm sugar, fish sauce and tamarind water, and simmer until the sugar has dissolved. Skim if necessary. Check that it tastes sweet, salty and slightly sour. Adjust by adding more palm sugar, fish sauce and/or tamarind water if necessary. Heat the oil in a wok, add the eggs and deep-fry about 3-5 minutes, or until golden; remove and drain.

To serve, cover the