Son In Law Eggs: Sweet Sour Tamarind Sauce

Sweet, sour, hot, spicy with a hint of salt and the creaminess of the egg yoke make this a true delight to eat. Serve as part of a main meal with rice. Or as an appetizer or small plate, even as hors d’oeuvres.

Sweet And Spicy Son-In-Law Eggs

Dr. Wendy Dearborne
Sweet, sour, hot, spicy with a hint of salt and the creaminess of the egg yoke make this a true delight to eat. Serve as part of a main meal with rice. Or as an appetizer or small plate, even as hors d’oeuvres.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Entree, Side Dish, small plate
Cuisine Asian fusion
Servings 4 people
Calories 682 kcal

Ingredients
  

  • 4-6 large eggs boiled, peeled and patted dry
  • 1 tbsp of crisp fried shallots
  • 1 tbsp of crispy fried garlic
  • 5 tbsp of palm sugar or brown sugar
  • 5 tbsp of water
  • 5 tbsp of tamarind concentrate
  • 2-3 tsp of fish sauce or light soy sauce
  • 1 stalk lemongrass bruised
  • 6 dried red chili’s
  • 1 tbsp cilantro
  • 1 spring onion sliced
  • 1 tsp of finely minced red bell pepper
  • 1-2 cups of cooking oil

Instructions
 

  • In a small sauce pan, put sugar, water, tamarind concentrate, fish sauce or light soy sauce and lemongrass. Bring to a boil, turn heat down to low and simmer until reduced by half. Set aside and keep warm.
  • On medium high heat oil in a pan. Sauté chili peppers for 30 seconds or until they change color. Remove and drain on kitchen paper.
  • Place boiled eggs into the chili infused oil using a slotted spoon.
  • Move the eggs around constantly until golden brown. 5-8 minutes. Remove and drain on kitchen paper.

Putting It Together

  • Cut eggs in half lengthwise. Put cut eggs onto a serving platter. Spoon warm sauce liberally over the eggs. Sprinkle with crispy garlic and shallots. Sprinkle with green onions, cilantro. Arrange fried chili peppers over the dressed eggs and sprinkle with red bell peppers.

Video

Notes

This is really a delicious dish.  It works well as a main course with rice or noodles, small plate, lunch or a side dish.  It even works well as an appetizer. 
Try this with duck or quail eggs.  
For a cholesterol free version, just use egg whites. 

Nutrition

Serving: 4gCalories: 682kcalCarbohydrates: 29gProtein: 7gFat: 61gSaturated Fat: 6gCholesterol: 187mgSodium: 337mgPotassium: 212mgFiber: 1gSugar: 23gVitamin A: 527IUVitamin C: 4mgCalcium: 43mgIron: 1mg
Keyword eggs, eggs dishes
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