Son In Law Eggs (khai luuk kheuy) is a Thai salad made from deep-fried hard boiled eggs topped with a sweet and sour tamarind sauce.
6 boiled eggs, peeled
3 cups vegetable oil for deep frying
1 1/2 tablespoons fish sauce
3 tablespoons palm sugar
5 tablespoons tamarind pulp
1/4 cup water
1 teaspoon dried chili flakes
4 tablespoons fried shallots
2 tablespoons cilantro
2 tablespoons scallions
In a medium sauce pan, heat the vegetable oil over medium high heat. Take tongs and put the egg between the tongs. Gently place the eggs into the oil. Be careful to not over crowd the eggs in the pan. You will likely have to do this in two batch of three eggs. Deep-fried the eggs until the skin turns golden brown. Remove and place on paper towel to absorb oil.
Heat up a sauce pan with fish sauce, palm sugar, tamarind pulp and water. Bring it to boil and pick out any stray pieces of tamarind or seeds. Remove from heat. Stir in red chili flakes.
Slice each egg into quarters. Place the eggs onto a plate. Ladle the sweet and sour tamarind sauce over the eggs. Sprinkle the fried shallots, cilantro and scallions.