Khai Look Khoey or known as son-in-law eggs are blistered hard-boiled eggs served with addicting spicy tamarind sauce. This is one of my favorite easy recipes that I made often.
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
In a small saucepan, add in the softened tamarind, sugar, and fish sauce. Cook until the sauce turns into a thin syrup consistency. If it's too thick, add a bit more water. If it's too thin, reduce the sauce a bit longer. Have a taste, it should be sweet, tangy, and savory
Putting together:
Make sure the surface of the boiled eggs are dry before you pan fry them. 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