Recipe - Royal Son-In-Law Eggs (Khai Look Koey Saweoy)

SAUCE
3 tablespoon Vegetable oil
Three fourths pound Ground chicken
1 cup Tamarind Sauce or liquid
tamarind concentrate
4 tablespoon Chicken stock or canned
chicken broth
7 tablespoon Golden brown sugar
2 tablespoon Thai fish sauce (nam pla)
1 Scallion, including the
green tops, finely cut or sliced up

EGGS
Vegetable or Peanut oil for
deep frying
One fourth cup Thinly cut or sliced up garlic (about
12 cloves)
Three fourths cup Thinly cut or sliced up shallots
(about 6 7)
8 Eggs, hard boiled and
shelled
6 small Thai chilies (phrik khee nu)
finely cut or sliced up
Sprigs of cilantro

from: True Thai

To make the sauce: Set a wok over mediumhigh heat.When it is quite hot,
add the oil. Roatate the wok a bit so the oil coats the sides. When the oil
is hot, add the ground chicken and press down into the bottom of the wok.
Turn The chicken over, press it down into the wok again, and stirfry until
the chicken begins to brown, about 1 minute. Add the tamarind sauce and
stirfry for 1 minute. Add the chicken stock and sugar and stirfry for 30
seconds. Add the fish sauce and stirfry for 1 minute. Stir in the
scallion, cover and remove from the heat.

To Fry the Eggs: Pour oil into a wok or deep saucepan to a depth of 1 1/2
inches. Set over medium heat and bring the oil to 360 degsF. Add the garlic
and cook until it is golden brown, stirring occasionally bout 1 minute.
remove with a wire skimmer or slotted spoon and drain on paper towels.

Add the shallots and fry, stirring frequently, until they are crisp and
brown, about 2 minutes. remove with a wire skimmer or slotted smoon and
drain on paper towels.

Return the oil to 360deg.F. Carefully add two or three eggs, one at a time,
to the hot oil. Cook until golden brown and crisp on all sides, about 78
minutes, turning occasionally to keep them afloat in the hot oil. remove
with a slottled spoon or wire skimmer to a bowl lined with paper towels.
Fry the remaining eggs as above.

Place a bowl of the warm chickentamarind sayce in the center of a large
serving platter., Halve or quarter the eggs lengthwise and arrange them,
yolk sides up around the bowl of sauce. Sprinkle them with the friend
garlic, crispy sallots and cut or sliced up chilies. Tear sprigs of cilantro over the
ggs and serve warm at room temperature.

Note you can make the sauce several hours in advance and keep it covered at
room temperture. Warm it over low heat just before serving.
Posted to Recipe Archive 08 Dec 96

submitted by: LeiG@aol.com

Date: Sun, 8 Dec 96 2:31:52 EST