Photograph of the finished Khai luk khoei

Thailand · Trứng chiên xốt me con rể

Khai luk khoei

35 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 16
  • Photograph of Sour tamarind Sour tamarind 200 g
  • Photograph of Palm sugar Palm sugar 160 g
  • Photograph of Fish sauce Fish sauce 100 ml
  • Photograph of Shallots Shallots 2
  • Photograph of Dried chillies Dried chillies 40 g
  • Photograph of Oil Oil 1 l
  • Photograph of Herbs Herbs 80 g
  • Photograph of Roasted peanuts Roasted peanuts 120 g

Method

  1. 1 Boil the eggs for 8 minutes until the yolks are just cooked through, then soak them in cold water and peel them.
  2. 2 Pat each egg dry thoroughly; wet eggs will cause oil to splatter violently when frying.
  3. 3 Fry whole eggs in oil at 175 degrees for 3 minutes until the outside is puffed up and golden brown.
  4. 4 A perfectly crispy, puffy surface is a sign of a properly fried egg; an undercooked egg will have a wrinkled, non-crispy surface.
  5. 5 Fry the sliced shallots until crispy, then remove them and fry the dried chili peppers for 20 seconds.
  6. 6 Simmer tamarind juice with palm sugar and fish sauce for 6 minutes, then pour over the eggs, sprinkle with fried onions and peanuts.

With an appliance

  • Air fryer 35 min

    Replace step 3: spray oil evenly, then steam in a hot air oven at 200 degrees for 10 minutes; the egg surface will be less puffy.

Start cooking