Son-In-Law-Eggs

This was a lot of work, but very good. I'll probably try this again!

Son-In-Law-Eggs

This is a traditional Thai hangover cure, and I kid you not. This recipe is realy called son-in-law-eggs. Make up your own mind why.
Son-In-Law-Eggs, what means Khai Luuk Kheuy in Thai, are simply hard boiled eggs, peeled, than fried until golden brown, and than topped with a piquant sauce made from palm sugar, tamarind juice and a bit of fish sauce. Just before serving, sprinkle the eggs with fried shallots and chillies.

Ingredients:

* 2 hard boiled eggs, peeled
* 10 redbird's eye chillies or
* 3 dried serano chillies, diced
* 3 tbsp fried shallot slices
* 1/3 c palm sugar( maple sugar or brown sugar may be substituted)
* 1/2 c tamarind juice
* 2 tbsp fish sauce,
* cooking oil.
* fresh coriander leaves for garnish.

Preparation:
Hard boil the eggs for about 10 minutes to ensure that the yolk is well cooked. Remove the eggs from the boiling water and allow them to cool off in cold water before peeling.
While the eggs are cooling, fry the shallot slices in about two tablespoons of cooking oil until they are golden brown and crunchy. When they are done, place them on an absorbent kitchen paper to drain.
Use the remaining oil to fry the dried chillies until they are deep red in colour. Do not allow them to burn or blacken! Remove them from the pan and let them drain. Discard the cooking oil.
Now the eggs are cool enough. Heat about 1/2 inch of cooking oil in a wok or heavy frying pan over medium high heat. The oil must not smoke. Fry the peeled eggs until they are golden brown all over. Remove the eggs from the pan and let them drain on kitchen paper.
Remove the heat to medium. Remove all but two spoons of the cooking oil, and melt the palm sugar in it. Add the tamarind juice and fish sauce, and fry until the sauce gets a thick and syrupy consistency.
Cut the eggs lengthwise and place them yolk up on a serving dish. Pour the the warm sauce over the eggs and sprinkle them with the fried shallots and chillies. Garnish with fresh coriander leaves and serve with a cold beer.