ไข่ลูกเขย (Kai Look Kuey)
Rated 4.5 Stars from 3243 reader reviews
First published on April 13, 2015
Recipe by W. Tipsuwan
These delicious Thailand style sweet and sour eggs will make a very unique appetizer or hors d'oeuvre for your next party. A nice alternative to everyday deviled eggs, the eggs are soft-boiled first, then fried until crispy and browned on the outside. We top them with a simple but rich sweet and sour sauce made with tamarind pulp, some fried red shallots, and a few hot chilies. They are commonly known as Kai Look Kuey (Son In-law's Eggs)
Boil the eggs and peel them when cooled. Peel and slice the shallots very thin, enough so you get about 1/2 - 3/4 cup of sliced shallots. Measure and get ready the other ingredients.
Heat the oil in a wok over low flame. Dry the eggs with a paper towel if they are wet, then add them to the oil carefully. Fry them slowly on all sides until they are golden brown and crispy on the outside.
Fry the shallots in the oil left after frying the eggs until they are lightly browned. Remove from the pan immediately so they don't burn, and drain well.
Next fry the dry chilies for about 30 seconds.
Add the tamarind, sugar, and fish sauce to the remaining oil and stir in well until the sugar melts. Let it boil for about a minute until you have a rich and sticky sauce.
Cut the eggs in half lengthwise and arrange them open face on a plate.
Sprinkle the fry shallots over each egg half, then arrange the chilies on top.
Drizzle the sauce over everything, just enough to cover them partially. Save the sauce that's left over for something else.
Serve at room temperature. Garnish with cilantro just before serving.