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Preparation:
1. In a pan, fry the eggs until golden.
Cut into halves and set aside.
2. Using the same oil, stir-fry the shallot
until golden. Set aside to cool so the shallot
becomes crispy.
3. Leaving approximately 1 tablespoon of
oil in the frying pan, put palm sugar into
the oil and stir-fry until it becomes sticky.
Add tamarind juice and fish sauce for taste.
Remove from pan.
4. Place the eggs on a serving plate and
top with the sauce. Garnish with crispy
shallots and fried dried chillies.
Note
: This dish is also known as "Son-in-law
Eggs" because "Look-khoey"
means son-in-law.
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