Son-in-Law eggs

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

Recipe «Son-in-Law eggs» presented in category Recipes / Eggs, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: Peanut oil, to fry, 6 eggs, hard-boiled, peeled, 3 tbsp tamarind concentrate, 2 eschallots , finely sliced, 100ml Massel chicken style liquid stock , 40ml fish sauce, 1/2 lime, juiced, 4 tbsp grated palm sugar , 1 red chilli, seeded, finely chopped, plus extra to serve, Fresh coriander leaves, to garnish, Fried Asian shallots, to garnish.

Ingredients:

• Peanut oil, to fry 
• 6 eggs, hard-boiled, peeled 
• 3 tbsp tamarind concentrate 
• 2 eschallots , finely sliced 
• 100ml Massel chicken style liquid stock 
• 40ml fish sauce 
• 1/2 lime, juiced 
• 4 tbsp grated palm sugar 
• 1 red chilli, seeded, finely chopped, plus extra to serve 
• Fresh coriander leaves, to garnish 
• Fried Asian shallots, to garnish 

Instructions

1. 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.
2. 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.
3. To serve, halve each egg and place in individual pots. Drizzle with the sauce and garnish with coriander, fried shallots and chilli.