Son-in-Law eggs

Son-in-Law eggs

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Made with prawn, egg, and Asian flavours, this tasty dish is ideal as a canape or appetiser.

The ingredient of Son-in-Law eggs

  1. Peanut oil, to fry
  2. 6 eggs, hard-boiled, peeled
  3. 3 tablespoons tamarind concentrate (see Notes)
  4. 2 eschallots (preferably Asian red), finely sliced
  5. 100ml Massel chicken style liquid stock
  6. 40ml (2 tablespoons) fish sauce
  7. 1/2 lime, juiced
  8. 4 tablespoons grated palm sugar (see Notes)
  9. 1 red chilli, seeded, finely chopped, plus extra to serve
  10. Fresh coriander leaves, to garnish
  11. Fried Asian shallots, to garnish (see Notes)

The instruction how to make Son-in-Law eggs

  1. Pour peanut oil to 1cm deep in a wok or deep non-stick frying pan over medium-high heat. When hot, add whole eggs and fry until golden and blistered. Remove and set aside. Drain oil from wok, leaving 1 tablespoon.
  2. Dissolve tamarind in 1/4 cup warm water. Return wok to high heat, add eschallots and toss for 1-2 minutes. Add tamarind water, stock, fish sauce, lime juice, sugar and chilli. Stir to combine, then simmer for 1-2 minutes until reduced and syrupy. Add eggs and cook for 1 minute.
  3. To serve, halve each egg and place in individual pots. Drizzle with the sauce and garnish with coriander, fried shallots and chilli.

Nutritions of Son-in-Law eggs

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