Thai Son in Law Eggs with Strawberry Tamarind Sauce
Prep Time30 minutesmins
Total Time30 minutesmins
Course: Appetizer, Main Course
Servings: 24Persons
Ingredients
12Eggs
4ouncesPalm Sugar2 discs/coins or Brown Sugar can work too.
½cupGranulated Sugar
½cupTamarind Concentrate 1/2 cup Water
¼cupFish Sauce
2tbspDistilled Vinegar
8-10dried chile peppersArbol, Japanese or Thai work well.
12-16ozStrawberrieshalved 2 Shallots
Cilantrofor garnish Fry Oil
Corn Starch Rice Flour
Instructions
The Fried Boiled Eggs:
Hard boil eggs with standard technique and peel. Once cooled, pat dry and lightly coat in equal parts corn starch and rice flour. Fry in 325 degree oil until crispy and toasty brown.
Strawberry-Tamarind Gastrique:
Place ingredients except for strawberries into a sauce pot and dissolve sugar. Reduce liquid by 1/3 until viscous and sticky. Remove chile peppers and add strawberries while liquid is still hot. Simmer for a few minutes and remove from heat. Allow the sauce to cool. Strain the strawberries.
Fried Shallots:
Use store bought from the Asian Market or thin slice shallots and toss in a sprinkle of salt. Dust with corn starch and fry in 325 degree oil until golden. Remove and save for garnish.
To Plate:
Halve the fried boiled eggs, drizzle with strawberry sauce, garnish with dress chile, fried shallot and cilantro.