Khai Look Khoey are blistered hard-boiled eggs served with addicting spicy tamarind sauce. This is one of my favorite easy recipes that I made often.
I think I’ve mentioned before that I can run out of anything in the fridge and as long as I have eggs in the fridge, we have a meal. Like literally! This is one of my favorite eggs recipes. EVER! (besides the egg sambal!).
Hard-boiled eggs are blistered in hot oil until golden brown all over and then smothered in sweet, spicy, tangy tamarind sauce. In case you have never used tamarinds before, they are very commonly used in cooking in Southeast Asia. My mom used to buy a whole box of sweet tamarinds before Chinese New Year (that’s the only time they are available at our hometown) for snacking. They are naturally sweet and fragrant. The tartness derives from tamarind is different than that of vinegar. It has that mild fragrant sweet aroma. I love it.
Some people will deep fry the eggs, but just pan frying it with some oil will achieve the same blistered crunchy eggs too.
Khai Look Khoey (Thai Eggs with Tamarind Sauce)
- 6 large eggs
- 4 Tbsp Palm sugar or brown sugar
- 3 Tbsp fish sauce
- 2 Tbsp seedless tamarind paste
- 5 Tbsp hot water
- Cooking oil
- 2 Tbsp Crispy shallots
- Small bunch of fresh coriander leaves
- 1 Thai red chili chopped or sliced at an angle
Let the eggs sit at room temperature for about 15 minutes before cooking. Bring a medium pot of water (enough to cover the eggs) to a rolling boil. Gently add the eggs into the pot. Turn off the heat and cover the pot with lid and let sit for about 12 minutes
Remove from the pot and rinse with cold water to stop the cooking. Peel the shells off and set aside and pat dry with absorbent paper towel to prevent splattering when you pan fry later
Making the sauce:
Place the tamarind in a small bowl. Add in the hot water and let sit for 15 minutes. Use the back of the spoon to gently press on the tamarind paste that has softened and continue to do so until it turns into mush. Strain off the tamarind juice and discard the solid
In a small sauce pan, add in the tamarind juice, sugar, and fish sauce. Cook until the sauce turns into a thin syrup consistency. Set aside
Preheat cooking oil in a frying pan, about 1/2-inch in height. When the oil is hot, lower the heat to medium, gently place the eggs in the pan and use a slotted spoon to turn the eggs around to let them blister and turn golden brown all over. They turn brown very quickly, so watch the heat and lower it further if needed
Remove from the pan into a paper towel. Cut into half and place on serving platter. Drizzle with tamarind sauce, crispy shallots, fresh coriander leaves, and chili. Ready to serve
If you give these Khai Look Khoey a chance, I believe you will love it too. I omit the chili for my kids. They love the sauce.