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Main course · Thai

Khai Luk Khoei (Son-in-Law Eggs with Tamarind Sauce)

20 min Serves 4 ~198 kcal/serving ~£4.20 (£1.05/serving) Dairy-freeGluten-freeVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 6 large eggs, hard-boiled and peeled
  • 2 tbsp tamarind paste
  • 2 tbsp vegetarian fish sauce
  • 2 tbsp palm sugar
  • 2 shallots, finely sliced
  • 10 g fresh coriander, chopped

Nutrition (per serving)

Calories
198 kcal
Protein
12.2 g
Carbohydrate
14.3 g
of which sugars
11.9 g
Fat
9.6 g
of which saturates
3 g
Fibre
0.8 g
Salt
1.58 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Pat the boiled eggs dry and fry in a little oil for 3 to 4 minutes, turning, until golden and crisp all over, then halve.

  2. 2

    Fry the shallots in a little oil for 3 minutes until golden and crisp, then remove and set aside.

  3. 3

    Mix the tamarind paste, vegetarian fish sauce and palm sugar with 2 tablespoons of water in the same pan and simmer for 2 minutes until syrupy.

  4. 4

    Arrange the eggs on a plate and spoon over the sauce.

  5. 5

    Scatter with the crispy shallots and fresh coriander.

  6. 6

    Serve with jasmine rice.

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