Khai Luk Koei (Son-In-Law Eggs) Recipe

Name: Khai Luk Koei (Son-In-Law Eggs)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dried red chili peppers; 1/4 cup tamarind pulp, soaked in; 1/2 cup warm water; 1 cup vegetable oil; 4 hard-boiled eggs, Peeled; 3 medium shallots, thin sliced; 3/4 teaspoon salt; 3 tablespoons palm sugar; 1/2 teaspoon cornstarch, dissolved in; 2 teaspoons water; shredded fresh chili pepper (to garnish); coriander sprig (to garnish)

Servings: persons

2 dried red chili peppers
1/4 cup tamarind pulp, soaked in
1/2 cup warm water
1 cup vegetable oil
4 hard-boiled eggs, Peeled
3 medium shallots, thin sliced
3/4 teaspoon salt
3 tablespoons palm sugar
1/2 teaspoon cornstarch, dissolved in
2 teaspoons water
shredded fresh chili pepper (to garnish)
coriander sprig (to garnish)

1
Soak dried chilis in warm water to cover until just softened.
2
Drain and discard water.
3
Finely shred chilis and set aside.
4
strain tamarind pulp save juice.
5
In a small sauce pan large enough to fit the eggs, heat oil over medium-high heat.carefully add eggs and fry 1-2 minutes turning carefully, until golden brown.
6
Remove with slotted spoon to paper towels to drain.
7
Remove all but 2 tablespoons of oil from pan.
8
Add 2/3 of the shallots and stir-fry for 1-2 minutes or until crispy.
9
Remove with slotted spoon to paper towel to drain.
10
Add chilis and stir-fry 30 seconds or until crispy.
11
Remove with slotted spoon to paper towel to drain.
12
Remove all but 1 tablespoon from pan.
13
Add remaining shallot and stir-fry 1 minute.
14
Add tamarind juice and salt, bring to a boil.
15
Add sugar and cook stirring constantly until just combined.
16
Add corn starch mixture and cook 1 minute or until slightly thickened.
17
Halve eggs and place on a small platter. sprinkle with fried shallots and chilis.
18
Drizzle the sauce over eggs and garnish with fresh chili and coriander sprigs.

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 dried red chili peppers, 1/4 cup tamarind pulp, soaked in, 1/2 cup warm water, 1 cup vegetable oil, and more.

Yes, Khai Luk Koei (Son-In-Law Eggs) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Khai Luk Koei (Son-In-Law Eggs)

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