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LOCATION: Recipes >> Asian >> Thai Eggs 02

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ROYAL SON-IN-LAW EGGS (Khai Look Koey Saweoy) Thai

3 tablespoons vegetable oil
3/4 pound ground chicken
1 cup Tamarind Sauce or liquid tamarind concentrate
4 tablespoons chicken stock or canned chicken broth
7 tablespoons golden brown sugar
2 tablespoons Thai fish sauce (nam pla)
1 scallion, including the green tops, finely sliced

vegetable or peanut oil for deep frying
1/4 cup thinly sliced garlic (about 12 cloves)
3/4 cup thinly sliced shallots (about 6 - 7)
8 eggs, hard boiled and shelled
6 small Thai chilies (phrik khee nu) finely sliced
sprigs of cilantro

Set a wok over medium-high heat. When it is quite hot, add the oil.
Rotate the wok a bit so the oil coats the sides. When the oil is
hot, add the ground chicken and press down into the bottom of the
wok. Turn The chicken over, press it down into the wok again, and
stir-fry until the chicken begins to brown, about 1 minute. Add
the tamarind sauce and stir-fry for 1 minute. Add the chicken stock
and sugar and stir-fry for 30 seconds. Add the fish sauce and
stir-fry for 1 minute. Stir in the scallion, cover and remove from
the heat.

Pour oil into a wok or deep saucepan to a depth of 1 1/2 inches.
Set over medium heat and bring the oil to 360 F. Add the garlic
and cook until it is golden brown, stirring occasionally bout 1
minute. remove with a wire skimmer or slotted spoon and drain on
paper towels.

Add the shallots and fry, stirring frequently, until they are crisp
and brown, about 2 minutes. remove with a wire skimmer or slotted
smoon and drain on paper towels.

Return the oil to 360 F. Carefully add two or three eggs, one at
a time, to the hot oil. Cook until golden brown and crisp on all
sides, about 7-8 minutes, turning occasionally to keep them afloat
in the hot oil. Remove with a slottled spoon or wire skimmer to a
bowl lined with paper towels. Fry the remaining eggs as above.

Place a bowl of the warm chicken-tamarind sayce in the center of
a large serving platter. Halve or quarter the eggs lengthwise and
arrange them, yolk sides up around the bowl of sauce. Sprinkle them
with the friend garlic, crispy sallots and sliced chilies. Tear
sprigs of cilantro over the ggs and serve warm at room temperature.


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