Detailed step-by-step description of how to cook the dish "Son-in-Law eggs". Try it by all means
- 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.
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