Son-in-law duck eggs
An authentic Thai dish of deep fried duck eggs with crispy shallots and a savoury 'caramel' glaze by John Torode
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 mins
- Drop the eggs into boiling water, cook for 7 minutes then plunge into a bowl of iced water and leave to cool completely.
- Put the palm sugar and tamarind in a pan. Heat gently, stirring until the sugar dissolves. Take off the heat and add the fish sauce. It should be sweet, sour and salty, so adjust with palm sugar, fish sauce or tamarind.
- Pour the oil in a pan or a wok to 1/3 full and heat until starting to shimmer. Add the shallots and fry until golden. Drain on kitchen paper. Repeat with the garlic and chilli.
- Deep-fry the eggs for 3-4 minutes or until golden brown. Drain on kitchen paper.
- Halve the eggs and put on a platter. Mix the chilli, garlic and shallots with the coriander. Pour over the caramel sauce then scatter with the coriander mix.
PER SERVING
391 kcalories, protein 18.0g, carbohydrate 32.0g, fat 21.0 g, saturated fat 5.0g, fibre 0.2g, salt 2.6 g
Recipe from olive magazine, March 2012.
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http://www.bbcgoodfood.com/recipes/1989640/
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Ingredients
- 6 duck eggs
- 125g palm sugar
- 2 tbsp tamarind paste
- 3 tbsp fish sauce
- groundnut oil , for frying
- 3 banana shallots , peeled and sliced
- 3 garlic cloves , sliced
- 3 red chillies , sliced
- a small bunch coriander , leaves picked
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 mins
Ingredients
- 6 duck eggs
- 125g palm sugar
- 2 tbsp tamarind paste
- 3 tbsp fish sauce
- groundnut oil , for frying
- 3 banana shallots , peeled and sliced
- 3 garlic cloves , sliced
- 3 red chillies , sliced
- a small bunch coriander , leaves picked
PER SERVING
391 kcalories, protein 18.0g, carbohydrate 32.0g, fat 21.0 g, saturated fat 5.0g, fibre 0.2g, salt 2.6 g
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10 May 2012
spunchard commented on this recipe
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