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Son in law eggs


  • Combine the tamarind paste with warm water. Set aside for 10-15 mins and then push through a fine sieve.
  • Preheat the oil to 180°C in a large wok or heavy-bottomed pot. 
  • Cut the chillies into 5 mm pieces with scissors and discard the seeds. Then deep fry with the shallots, being careful not to burn. Remove and drain well on kitchen paper towels.
  • Then turn the heat down a little and cook the eggs in the hot oil for 8-10 mins until golden brown all over. Also drain well on kitchen paper towels and set aside.
  • To make the sauce, place the sugar, fish sauce and 3 tbsp tamarind water in a small pot. Gently heat until the sugar has dissolved and taste for seasoning.
  • Place the eggs in a serving dish and sprinkle with the fried chillies and shallots with syrup to taste.


  • 2-3 tbsp tamarind paste 
  • 1 cup warm water
  • 6 cups vegetable oil
  • 2 dried long red chillies
  • 100 gm shallots, finely sliced
  • 6 hard boiled eggs, shelled
  • 5 tbsp shaved palm (or soft brown) sugar
  • 2-3 tbsp Asian fish sauce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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