Name: Thai son-in-law eggs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 120 gram palm sugar, grated; 1/4 cup (60ml) fish sauce; 2 tablespoon tamarind puree; 2 eschalots, thinly sliced; 1/3 cup water; 2 cup (500ml) rice bran oil; 3 garlic cloves, sliced lengthways; 1/2 long red chilli, finely sliced; 4 eggs; 1/2 small cabbage, shredded; 1 bunch coriander, washed, tough stalks removed; steamed rice, to serve

Thai son-in-law eggs

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

120 gram palm sugar, grated

1/4 cup (60ml) fish sauce

2 tablespoon tamarind puree

2 eschalots, thinly sliced

1/3 cup water

2 cup (500ml) rice bran oil

3 garlic cloves, sliced lengthways

1/2 long red chilli, finely sliced

4 eggs

1/2 small cabbage, shredded

1 bunch coriander, washed, tough stalks removed

steamed rice, to serve

Method

1.In a saucepan, stir sugar, fish sauce, tamarind, half of eschalot, and water on medium heat until combined. Reduce heat to low and simmer for 10 minutes, until syrupy. Strain, set aside.

2.Heat oil in a wok on medium. Fry remaining eschalot, garlic and chilli for 20 seconds, until crisp. Remove from pan, reserving oil.

3.Reheat oil. One by one, fry eggs for 30 seconds, turn and fry for another 30 seconds, until puffed and golden. Drain.

4.Arrange cabbage in bowls. Top with eggs, spoon over sauce and top with eschalot mixture and coriander. Serve with rice.

The tartness of the sauce in this dish is a reminder to a son-in-law that any errant ways have been noted! Take care sliding the eggs into hot oil- stand well back and use an oven mitt.
Note

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