Sweet And Spicy Son-In-Law Eggs
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.
Servings 4 people
Calories 682kcal
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.
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: 4g | Calories: 682kcal | Carbohydrates: 29g | Protein: 7g | Fat: 61g | Saturated Fat: 6g | Cholesterol: 187mg | Sodium: 337mg | Potassium: 212mg | Fiber: 1g | Sugar: 23g | Vitamin A: 527IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg