33min 4 ppl
Kai Look Koey (Son-in-Law Eggs)
32 minutes
4 people
Medium31–60 min or 7–12 steps
32 min · 7 steps
Medium: 31–60 min or 7–12 steps
175 kcalper person
Protein 7g
Carbs 13g
Fats 10g
About this dish
Hard-boiled eggs fried until deeply blistered and golden, halved and drenched in a glossy sweet-sour tamarind sauce with crispy shallots.
Allergy Info
Eggs, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Corianderleaves picked1
Dairy & Eggs
- Eggs4
Tins & Jars
- Tamarind Paste2 tbsp
Dried Goods
- Palm sugargrated2 tbsp
- Crispy fried shallotsto serve2 tbsp
Oils & Condiments
- Fish sauce1.5 tbsp
- Vegetable Oilfor deep-frying500 ml
Utensils
- Saucepan
- Wok
- Slotted spoon
- Chopping board
- Sharp knife
Method
1
Place the eggs in a saucepan of cold water, bring to the boil, and cook for 8 minutes for a firm yolk, then drain and plunge into cold water.
Approx. 10 minutes
2
Peel the eggs carefully once cool enough to handle.
Approx. 4 minutes
3
Heat the vegetable oil in a wok to 180°C and deep-fry the eggs for 4 minutes, turning occasionally, until the whites are deeply blistered and golden.
Approx. 7 minutes
4
Lift the eggs out with a slotted spoon and drain on kitchen paper.
Approx. 2 minutes
5
Combine the tamarind paste, palm sugar and fish sauce with 3 tablespoons of water in a small saucepan and simmer for 4 minutes until thickened and glossy.
Approx. 4 minutes
6
Halve the fried eggs, arrange on a plate, and spoon over the tamarind sauce.
Approx. 3 minutes
7
Scatter over the crispy fried shallots and coriander and serve.
Approx. 2 minutes
