Kai Look Keuy (Son-in-Law Eggs)
Kai Look Keuy, or Son-in-Law Eggs, is a classic Thai dish featuring deep-fried hard-boiled eggs bathed in a sweet, sour, and savory tamarind sauce. This vegetarian version offers a delightful balance of flavors and textures, perfect as a side dish.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 354 kcal
Allergen information: may contain eggs, gluten, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 8 pcsegg, hard-boiled and peeled
for frying
- 2 cupvegetable oil
garnish
- 2 pcsshallot, thinly sliced
- 1 pcsred chili, thinly sliced(optional)
- 2 tbspcilantro, chopped
sauce
- 3 tbsptamarind paste
- 2 tbsppalm sugar, chopped
- 1 tbspsoy sauce
- 0.25 cupwater
Equipment
wok · deep pan · slotted spoon · paper towels · small saucepan · serving platter
The method
Step by step
- 1
Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches about 170°C (340°F).
About 5 min
Cook’s note: Use enough oil so the eggs are mostly submerged for even frying.
- 2
Carefully add the hard-boiled eggs to the hot oil, frying them in batches if necessary to avoid overcrowding.
About 3 min
Cook’s note: Be gentle to prevent splashing and ensure the eggs are dry before adding them to the oil.
- 3
Fry the eggs for 2-3 minutes, turning occasionally, until they are golden brown and crispy on the outside.
About 3 min
- 4
Remove the fried eggs with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- 5
In a small saucepan, combine the tamarind paste, palm sugar, soy sauce, and water. Bring the mixture to a gentle simmer over medium heat.
About 3 min
- 6
Stir the sauce continuously until the palm sugar is fully dissolved and the sauce has thickened slightly, about 3-5 minutes.
About 4 min
Cook’s note: Taste and adjust the sweetness or sourness to your preference.
- 7
Arrange the fried eggs on a serving platter.
- 8
Pour the warm tamarind sauce generously over the eggs.
- 9
Garnish with the sliced shallots, red chili (if using), and fresh cilantro.
- 10
Serve immediately as a side dish with steamed jasmine rice.
Per serving
Nutrition
- Calories
- 353.5kcal
- Protein
- 14g
- Carbs
- 21.6g
- Fat
- 24.2g
- Fibre
- 1.2g
- Sugar
- 13.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Kai Look Keuy in an airtight container in the refrigerator.
Reheat gently in a microwave or a pan over low heat until warmed through, though the eggs will lose some crispness.
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