Son-In-Law Eggs
Son-In-Law Eggs - The eggs are first hard-boiled, deep-fried, and then topped with tamarind sauce.
Servings: 4 people
Calories: 163kcal
Ingredients
- 4 boiled eggs shelled
- 2 big shallots finely shredded
- Oil for deep frying
- Scallion or cilantro for garnishing
Tamarind Sauce:
- 1/2 tablespoon fish sauce
- 2 tablespoons palm sugar
- 4 tablespoons tamarind juice use about a small ping pong ball size of tamarind pulp and mix with water to extract the juice
- 1 clove garlic minced
- 1 teaspoon dried chili flakes
- 1 tablespoon ground peanut
- 1 tablespoon oil
Instructions
- Deep-fried the eggs until the skin turns brown. Dish out and slice into halves. Arrange them on a plate. Deep fried the shredded shallots until golden brown, remove and place on paper towel to absorb oil.
- Heat up a sauce pan, pour in the oil and saute the minced garlic until light brown. Add the dried chili flakes, ground peanut, do a quick stir, and follow by the tamarind juice, palm sugar, and fish sauce. Bring it to boil and pour the sauce on top of the eggs. Top with fried shallots and scallion/cilantro. Serve hot with steamed white rice.
Notes
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Nutrition
Serving: 4people | Calories: 163kcal | Carbohydrates: 11g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 186mg | Sodium: 262mg | Sugar: 7g