Wednesday, December 23, 2009

Thai Son-in-law Eggs

This fascinating name comes from a story about a prospective bridegroom in Thailand who wanted to impress his future in-laws. It is said that he created this dish based on the only dish he knew how to make: boiled eggs!!!

Thai Son-in-law eggs are so easy to prepare. I prefer them over deviled eggs anytime--they are prettier, more flavorful and not as perishable (no mayo). The eggs, shallot mixture and sauce can be prepared ahead of time, stored separately and combined just before serving. How easy is that!

You can make this as a side dish (first photo) or as finger food (second photo) or over salad greens.

If you don't have time to prepare the shallot mixture or if you prefer not to add it, just the eggs with the tamarind sauce is wonderful! We like it this way too. As appetizer, it's finger-licking good!

This is my version:

6 hard-boiled eggs, shelled
Oil for frying
1/4 cup cilantro for garnish (If you don't have this, use minced green onions)

Shallot mixture:
1 tbsp canola oil
4 shallots, thinly sliced
2 garlic cloves
1 bird's eye chili, minced

Tamarind sauce:
5-6 Tbsp muscovado/ light brown sugar
3 Tbsp fish sauce
4 Tbsp tamarind concentrate (I use Tamarind sour soup base instead of messing with tamarind paste that has to be dissolved in hot water and mushed to extract the juice!)

Fry hard-boiled eggs in oil for 3-5 minutes, until golden brown. You do not have to use a deep fryer. Just move the eggs in the hot oil till it is evenly golden brown. Remove and drain on paper towel. Set aside.

Prepare sauce by combining sugar, fish sauce and tamarind concentrate. Taste the mixture and add more sugar, fish sauce or tamarind sauce if needed. Place in the microwave and zap till sugar is dissolved. This is my shortcut instead of boiling the mixture in a sauce pot. If the sauce is too thick for you, dilute it with a tablespoon or so of water.

Prepare shallot mixture by heating oil and frying shallots, garlic and chili for 3 minutes. Set aside.

To serve, cut fried eggs into half or quarters. Drizzle with tamarind sauce and sprinkle shallot mixture. Garnish with cilantro sprigs or green onions. Yum!

I am submitting this to Weekend Wokking: Tamarind hosted this month by Palachinka


Chef E said...

I am going to try these...can't help but love boiled eggs with a twist!

Carolyn Jung said...

This sounds far more interesting than the same ol', same ol' deviled version. Would be a great appetizer for an Asian feast.