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Son-in-law Eggs

This fascinating name conies from a story about a prospective bridegroom who wanted to impress his future mother-in-law and devised a recipe from the only other dish he knew how to make boiled eggs. The hard-boiled eggs are deep fried and then drenched with a sweet piquant tamarind sauce.

ingredients

serves 4 - 6
75 g (3 oz) palm sugar
75 ml (5 tbsp) fish sauce
90 ml (6 tbsp) tamarind juice
oil for frying
6 shallots, finely sliced
6 garlic cloves, finely sliced
6 red chillies, sliced
6 hard-boiled eggs, shelled
lettuce, to serve
sprigs of coriander, to garnish

method

1. Combine the palm sugar, fish sauce and tamarind juice in a small saucepan. Bring to the boil, stirring until the sugar dissolves, then simmer for about 5 minutes.

2. Taste and add more palm sugar, fish sauce or taramind juice, if necessary. It should be sweet, salty and slightly sour. Transfer the sauce to a bowl and set aside.

3. Heat the oil in a wok or deep-fat fryer. Meanwhile, heat a couple of spoonfuls of the oil in a frying pan and fry the shallots, garlic and chillies until golden brown. Transfer the mixture to a bowl and set aside.

4. Deep-fry the eggs in the hot oil for 3 - 5 minutes until golden brown. Remove and drain on kitchen paper. Cut the eggs in quarters and arrange on a bed of lettuce. Drizzle with the sauce and scatter over the shallots. Garnish with sprigs of coriander.

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