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–+ servings
Rebecca Stubbs, Chapel Hill Wines

Son-in-Law Eggs

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Servings: 8
Ingredients Method

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

Method
 

  1. SAUCE
  2. Slice shallot finely.
  3. Grind chilli, ginger & garlic together in mortar & pestle or process finely in food processor.
  4. 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.
  5. Add remaining ingredients and bring to boil. Simmer until thickened, then remove from heat.
  6. SALAD
  7. Wash all herbs well and pick sprigs off dill, slice chives and coriander stalks into 2 cm pieces, leaving leaf ends on coriander.
  8. Whisk oil and lime juice together in a small bowl. Set aside & dress the leaves just before serving.
  9. EGGS
  10. Deep fry in hot oil, or shallow fry in pan until golden and crunchy. Slice in half, lengthways.
  11. Spoon warmed sauce down centre of plate, arrange eggs on top, dress salad and sprinkle on top of eggs.

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