I’ll teach you how to make Son-In-Law Eggs and a tamarind sauce. It's the dish every Son-In-Law should fear! This sweet, sour, salty recipe looks impressive, but it's really easy to achieve. I love to dip my sticky rice in the yolky tamarind sauce. This popular Thai street food has a crispy golden fried outside, and a hot creamy center. It's a perfect solution for leftover eggs. And a must-have Easter side! Watch the full video for the complete tutorial on how to do it + a review of the dish.
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Ingredients:
6 Chicken Eggs (room temperature recommended)
2 Thai Peppers
1 Shallot
Fresh Cilantro (to preference)
Fresh Thai Basil (to preference)
Oil, for frying (vegetable recommended)
Ice
Sauce:
1/4 c. Fish Sauce
1.5 tbsp. Palm Sugar (substitute white or brown sugar)
2 tbsp. Tamarind Paste
1/2 c. Water
Find these items here!
Tamarind Paste:
[ Ссылка ]
Fish Sauce:
[ Ссылка ]
Palm Sugar:
[ Ссылка ]
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Music Credit: Lackey Inspired Last Night
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