Thai cuisine · Breakfast & Eggs

Khai Look Koei

Soft-boiled eggs deep-fried until crisp and glazed with a dark tamarind-palm sugar sauce and crispy shallots.

Ingredients · for 4 servings

• 8 eggs
• 4 shallots
• 4 tbsp tamarind paste
• 4 tbsp palm sugar
• 2 tbsp fish sauce
• 2 red chilies
• 1/2 bunch cilantro
• 500ml oil, for deep-frying

Instructions

1. Boil the eggs for 8 minutes until soft, plunge into cold water, peel carefully and pat completely dry – wet eggs spatter in hot oil.
2. Slice the shallots into thin rings and deep-fry in oil heated to 160°C for 3–4 minutes until golden brown, then drain on paper towels.
3. Simmer the tamarind paste, palm sugar, fish sauce and 4 tbsp water in a small pot, uncovered, for 5–6 minutes until you have a syrupy, dark, glossy sauce.
4. Heat the frying oil to 180°C and deep-fry the eggs for 2–3 minutes, turning, until the surface is golden brown and blistered.
5. Drain the eggs, halve them lengthwise and arrange cut-side up on a platter.
6. Pour the warm tamarind sauce over them, sprinkle with the crispy shallots, chili rings and cilantro leaves, and serve warm.