Name: Son-in-Law Eggs
Yield: Serves Four to Six
Cuisine: Thailand
Ingredients: 6 fresh red chillies, sliced; 75 ml/5 tbsp Thai fish sauce; 6 shallots, thinly sliced; sprigs of fresh coriander (cilantro), to garnish; 75 g/3 oz/6 tbsp palm sugar or light muscovado (brown) sugar; 30 ml/2 tbsp vegetable oil; salad leaves, to serve; 6 garlic cloves, thinly sliced; oil, for deep-frying; 6 hard-boiled eggs, shelled; 90 ml/6 tbsp tamarind juice

Preparation info

Serves
Four to Six

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

The fascinating name for this dish comes from a story about a prospective bridegroom who very much wanted to impress his future mother-in-law and devised a new recipe based on the only dish he knew how to make - boiled eggs.

Ingredients

30 ml/2 tbsp vegetable oil
6 shallots, thinly sliced

Asia
Thailand
Snack
Starter
Pescatarian
Gluten-free
South East Asia

Method

Make the sauce. Put the sugar, fish sauce and tamarind juice in a pan. Bring to the boil, stirring until the sugar dissolves, lower the heat and simmer for 5 minutes. Taste and add more sugar, fish sauce or tamarind juice, if needed. Transfer the sauce to a bowl.

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