Sweet and Sour Eggs
Kai Look Kuey
Crispy fried boiled eggs topped with tangy tamarind sauce and fried shallot
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Heat
- mild
Kai Look Kuey turns the humble boiled egg into something considerably more interesting: after boiling, the eggs get fried whole until the outside crisps up golden brown, a contrast to the soft interior that stays intact underneath. The same oil, now flavored from the eggs, gets used to fry shallots and dried chili before building a thick, tangy tamarind sauce right in the pan. Halved and topped with the fried shallot, chili, and a careful drizzle of sauce, the eggs read as a distinctly Thai alternative to deviled eggs, popular for parties and gatherings.
Ingredients
- 4 Chicken eggs (hard-boiled and peeled)
- 1/2 cup Tamarind paste
- 2 2/3 tablespoons Coconut sugar
- 2 2/3 tablespoons Fish sauce
- 2 2/3 tablespoons Vegetable oil
- 1/3 cup Red shallots (peeled and sliced thin)
- 2-3 Dried Thai chilies (for garnish)
- 1 small handful Coriander/cilantro leaves (for garnish)
Directions
- Boil the eggs, cool, and peel. Slice the shallots thin. Measure out the remaining ingredients.
- Heat the oil in a wok over low heat. Pat the eggs dry, then add them to the oil carefully. Fry slowly, turning, until golden brown and crispy all over.
- Remove the eggs and fry the shallots in the same oil until lightly browned. Remove immediately so they don't burn, and drain well.
- Fry the dried chilies in the same oil for about 30 seconds.
- Add the tamarind paste, coconut sugar, and fish sauce to the remaining oil. Stir until the sugar melts, then let boil for about a minute until thick and sticky.
- Cut the eggs in half lengthwise and arrange cut side up on a plate.
- Sprinkle the fried shallots over each egg half and arrange the fried chilies on top.
- Drizzle the tamarind sauce over the eggs, just enough to partially cover them; save any extra sauce for another use.
- Serve at room temperature, garnished with cilantro just before serving.
Notes
Dry the boiled eggs thoroughly before frying — any surface moisture makes the hot oil spatter and can prevent the shell from crisping evenly.
Substitutions
Regular shallots or a small onion can substitute for red shallots. Fried garlic makes a good addition or substitute for some of the shallots.