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–+ servings

Son-in-Law Eggs

Rebecca Stubbs, Chapel Hill Wines
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Servings 8

Ingredients
  

  • 8 soft boiled eggs peeled
  • SAUCE
  • 1 large shallot
  • 1 large red chilli
  • 1 small knob ginger
  • 1 clove garlic
  • 1 Tbsp peanut oil
  • 1 Tbsp ground peanuts
  • 1/4 tsp ground cumin
  • 1/4 tsp turmeric
  • 1/4 cup tamarind juice from pulp soaked in water, then drained
  • 2 Tbsp grated palm sugar
  • 1 tsp fish sauce
  • HERB SALAD
  • 1/2 bunch coriander
  • 1/4 bunch chives
  • 1/4 bunch dill
  • 1 large red chilli
  • 1/4 cup crispy shallots available from most Asian grocers
  • 1 tsp sesame oil
  • 1 lime
  • salt & pepper to taste

Instructions
 

  • SAUCE
  • Slice shallot finely.
  • Grind chilli, ginger & garlic together in mortar & pestle or process finely in food processor.
  • Heat peanut oil in a pan over medium heat. When hot add shallots & fry until starting to colour. Add peanuts, chilli, ginger, garlic and spices. Fry until fragrant.
  • Add remaining ingredients and bring to boil. Simmer until thickened, then remove from heat.
  • SALAD
  • Wash all herbs well and pick sprigs off dill, slice chives and coriander stalks into 2 cm pieces, leaving leaf ends on coriander.
  • Whisk oil and lime juice together in a small bowl. Set aside & dress the leaves just before serving.
  • EGGS
  • Deep fry in hot oil, or shallow fry in pan until golden and crunchy. Slice in half, lengthways.
  • Spoon warmed sauce down centre of plate, arrange eggs on top, dress salad and sprinkle on top of eggs.
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