Made with prawn, egg, and Asian flavours, this tasty dish is ideal as a canape or appetiser.
The ingredient of Son-in-Law eggs
- Peanut oil, to fry
- 6 eggs, hard-boiled, peeled
- 3 tablespoons tamarind concentrate (see Notes)
- 2 eschallots (preferably Asian red), finely sliced
- 100ml Massel chicken style liquid stock
- 40ml (2 tablespoons) fish sauce
- 1/2 lime, juiced
- 4 tablespoons grated palm sugar (see Notes)
- 1 red chilli, seeded, finely chopped, plus extra to serve
- Fresh coriander leaves, to garnish
- Fried Asian shallots, to garnish (see Notes)
The instruction how to make Son-in-Law eggs
- 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.
- 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.
- 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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