Authentic Thai Recipe for
Sweet and Sour Eggs
Authentic Thai Recipe for
Sweet and Sour Eggs
ไข่ลูกเขย (Kai Look Kuey)
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Rated 4.5 Stars from 3751 reader reviews
First published on April 13, 2015
Recipe by W. Tipsuwan
Yield: 6 servings
Prep time: 10 Minutes
Cooking time: 20 Minutes
Ready in: 30 Minutes
Ingredient List:
- 6 Chicken Eggs
- 3/4 cup Tamarind Paste
- 1/4 cup Coconut Sugar
- 1/4 cup Fish Sauce
- 1/4 cup Vegetable Oil
- 1/2 cup Red Shallots
About my Kai Look Kuey:
About my Kai Look Kuey:
These delicious Thailand style sweet and sour eggs will make a very unique appetizer or hors d'oeuvre for your next party. A nice alternative to everyday deviled eggs, the eggs are soft-boiled first, then fried until crispy and browned on the outside. We top them with a simple but rich sweet and sour sauce made with tamarind pulp, some fried red shallots, and a few hot chilies. They are commonly known as Kai Look Kuey (Son In-law's Eggs)
Step by Step Directions:
Step by Step Directions:
How to Make Kai Look Kuey
How to Make Kai Look Kuey
Step 1
Boil the eggs and peel them when cooled. Peel and slice the shallots very thin, enough so you get about 1/2 - 3/4 cup of sliced shallots. Measure and get ready the other ingredients.
Step 2
Heat the oil in a wok over low flame. Dry the eggs with a paper towel if they are wet, then add them to the oil carefully. Fry them slowly on all sides until they are golden brown and crispy on the outside.
Step 3
Fry the shallots in the oil left after frying the eggs until they are lightly browned. Remove from the pan immediately so they don't burn, and drain well.
Step 4
Next fry the dry chilies for about 30 seconds.
Step 5
Add the tamarind, sugar, and fish sauce to the remaining oil and stir in well until the sugar melts. Let it boil for about a minute until you have a rich and sticky sauce.
Step 6
Cut the eggs in half lengthwise and arrange them open face on a plate.
Step 7
Sprinkle the fry shallots over each egg half, then arrange the chilies on top.
Step 8
Drizzle the sauce over everything, just enough to cover them partially. Save the sauce that's left over for something else.
Step 9
Serve at room temperature. Garnish with cilantro just before serving.
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