How to make thai food: Son-In-Law Eggs

- 6 boiled eggs
- 1/2 cup thinly sliced shallot
- 1/3 cup Thai Palm Sugar
- 1/4 cup tamarind juice
- 3 tbsp Thai Fish Sauce
- 2 tbsp vegetable oil
- 3 cups cooking oil, for deep-frying


Read more: http://www.thailandmusings.com/kai-look-koie-son-in-laws-eggs/#ixzz0YBgPfv65

5-10 dried hot chillies, crisp-fried
- coriander leaves for garnish

Preheat the oil over medium heat. Deep-fry the boiled eggs until whole egg turn golden brown. Remove and drain on an absorbent paper towel.
Fry shallot with vegetable oil over medium heat until golden and fragrant. Remove and drain on absorbent paper towel.
Prepare the sauce by using the same oil (from fry shallot) over medium heat. Add palm sugar, tamarind juice and fish sauce. Stir well until the sauce thickens and then turn off the heat. Cut the fried eggs into halves and put them on a serving dish, sprinkle with fried shallot and crisp-fried chillies.

Follow with the sauce thoroughly on top. Garnish with coriander and serve!

For the taste, it will be just like a great combination of sweet and sour of the sauce and little bit spicy from the fire of the chilies. And for the amount of the palm sugar and tamarind juice can add a little less or more than what I posted, like if you prefer sour more can also add like 1/3 cup tamarind juice.