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Kai Look Kuay – Eggs with Tangy Tamarind Dressing Recipe

Kai Look Kuay - Eggs with Tangy Tamarind Dressing Recipe

Kai Look Kuay – Eggs with Tangy Tamarind Dressing Recipe

The sweet-sour-salty combination of tamarind juice, fish sauce and sugar in the sauce is what makes this a divine starter or main dish. Try using dark brown sugar, palm sugar or maple syrup and adding a touch of fresh chili for an even more interesting combination—and adjust the tamarind, fish sauce and sugar to your personal taste.

Ingredients :

  • 4 cups (1 liter) water
  • 6 eggs
  • 2 cups (500 ml) oil
  • Coriander leaves (cilantro) to garnish

Tamarind Dressing

  • 5 tablespoons tamarind pulp mixed with 1/2 cup (125 ml) water, mashed and strained to remove seeds and fibers
  • 2 tablespoons fish sauce
  • 1/2 cup (100 g) sugar

Crispy-fried Shallots

  • 1/4 cup (60 ml) oil
  • 1/2 cup thinly sliced shallots

Method :

  1. To prepare the Crispy-fried Shallots, heat the oil in a wok over medium heat. Add the shallots and stir-fry for 5 minutes or until shallots begin to turn golden brown. Do not overcook. Quickly remove the shallots from the wok with a slotted spoon, drain on a paper towel and set aside.
  2. To make the Tamarind Dressing, combine all the ingredients in a pan, bring to the boil and simmer for 5 minutes until it begins to thicken, stirring well to dissolve the sugar. Set aside.
  3. Pour the water into a pot. bring to the boil then boil the eggs for 5 minutes. Remove the eggs from the water with a ladle and plunge into cold water. When eggs are cool, peel off the shells and set aside.
  4. Heat the oil in a wok or saucepan over medium heat. Dry the eggs and deep-fry until they turn golden brown on the outside, about 3-4 minutes. Drain and set aside to cool.
  5. Slice the eggs in half lengthwise, pour the sauce over the eggs and serve garnished with Crispy-fried Shallots and coriander leaves (cilantro).

Serves 4-6 Preparation time 5 mins
Cooking time : 8 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Mieng Kum – Leaf-wrapped Savory Morsels Recipe”