Son-in-Law Eggs
- ¼ cup vegetable oil
- 10 hard-boiled eggs, cooled and peeled
- 2 shallots, thinly sliced
- 1/3 cup light brown sugar
- 3 tablespoons fish sauce
- 1/3 cup Tamarind Concentrate
- ¼ cup chopped cilantro
- Dried hot chili flakes to taste
Instructions:
A version of deviled eggs with all of the characteristic Thai
flavors — sweet, sour, salty, and spicy — these eggs make a delightful addition to a picnic basket, a summer barbecue, or as a quick snack.
- Heat the vegetable oil in a skillet over medium heat. Place the whole eggs in the skillet and fry until golden brown. Remove the eggs to paper towels and set aside. (If your skillet can't hold all of the eggs comfortably, do this in batches.)
- Add the shallots to the skillet and sauté until just beginning to brown. Remove the shallots from the oil with a slotted spoon and set aside.
- Put the brown sugar, fish sauce, and tamarind in the skillet. Stir to combine and bring to a simmer. Cook the mixture, stirring constantly, until the sauce thickens, about 5 minutes; remove from heat.
- Cut the eggs in half vertically and place them face-up on a rimmed serving dish. Spread the shallots over the eggs and then drizzle the eggs with the sauce. Garnish with cilantro and chili pepper flakes.