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

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

SAUCE	EGGS
3 tb Vegetable oil	Vegetable or Peanut oil for
3/4 lb Ground chicken	1/4 c Thinly sliced garlic (about
1 c Tamarind Sauce or liquid	3/4 c Thinly sliced shallots
4 tb Chicken stock or canned	8 Eggs, hard boiled and
7 tb Golden brown sugar	6 sm Thai chilies (phrik khee nu)
2 tb Thai fish sauce (nam pla)	Sprigs of cilantro
1 Scallion, including the

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

from: True Thai To make the sauce: Set a wok over medium-high 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 stir-fry until the chicken begins to brown, about 1 minute. Add the tamarind sauce and stir-fry for 1 minute. Add the chicken stock and sugar and stir-fry for 30 seconds. Add the fish sauce and stir-fry 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 7-8 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 chicken-tamarind 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 sliced 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

Main Ingredient: ChickenCuisine: Thai