With a name as intriguing as this, you can send quite a message if you decide to serve this son in law eggs recipe prior to a wedding. However, this delicious recipe doesn’t need a special event to be served because it is just so versatile! While it takes more effort to prepare this recipe, the result will be well worth it! The sweet and tangy quail eggs make a stunning buffet party dish! Everyone will love it! If you’re curious about the classic recipe, you can find it here.
- 40 quail eggs
- 140g palm sugar or light muscovado sugar
- 100ml fish sauce
- 1 tbsp tamarind paste
- groundnut or vegetable oil, for frying
- 4 shallots, thinly sliced
- 4 garlic cloves, thinly sliced
- 6 red chilies, thinly sliced
- large bunch coriander, chopped
HOW TO COOK SON IN LAW EGGS
1. Start by preparing your ingredients: slice thinly the shallots, garlic cloves and red chilies. Then, grab the coriander and chop it.
2. Put the quail eggs into a large pan of water and bring them to a boil. As soon as the water is simmering, time the eggs for 5 minutes. Cool the eggs down under cold running water, then proceed to peel them.
3. Grab the sugar, fish sauce, and tamarind and mix them together in a pan. Heat them up gently and stir until the sugar has dissolved. You can skim the top if you need to. Also, check the taste. If it’s both sweet and sour then it’s perfect. If not, adjust it with extra sugar, fish sauce or tamarind.
4. In the meantime, grab a large frying pan or a wok and pour oil, about two finger’s depth (5cm). Once the oil is simmering add the shallots, garlic, and chilies. Fry these for about 1 minute so they turn golden and crispy.
5. Drain them on kitchen paper to remove the excess oil. This can be done hours ahead if you want. Next, you will fry the eggs for about 4 minutes. You’ll know they’re ready when the outside turns golden brown. Again, remove from oil and drain them on kitchen paper.
In order to serve son in law eggs, you will want to quarter the eggs and place them in a medium-sized serving dish.
6. Grab a bowl and combine the coriander with the crisp chili, garlic, and shallots. Mix them well and pour the sauce and coriander over the eggs and serve.