Fascinating name, isn’t it? Maybe it is what many mothers would like to do to their sons-in-law! In Thailand the dish is famous for its name as well as a classic recipe. You could serve these as a snack, starter, or in a salad.
Heat the oil in a frying pan or wok and fry the shallots or onion for about 5 minutes, until brown. Lift out with a slotted spoon and put to one side. Add the eggs to the pan and fry them until they look crisp and ‘blistered’ on the outside. Remove and set aside.
Add the fish sauce, water and sugar to the pan and stir well to dissolve the sugar. Reduce the heat and simmer for 5 minutes, until the sauce is thick, brown and blended. Return the eggs to the pan and reheat for 2 minutes, stirring carefully. Serve immediately with the fried shallots or onion, garnished with sprigs of coriander or parsley.
© 1991 Keith Floyd estate. All rights reserved.