Son-in-law duck eggs

40 minutes ■ Serves 4 ■ EASY
This Thai recipe has two stories behind its name. The first is that the bride's mother
created this dish for her son-in-law. The other is that the dish was created as a warning of what she would do to him if he behaved badly!

duck eggs 6
palm sugar 125g
tamarind paste 2 tbsp
fish sauce 3 tbsp
groundnut oil for frying
banana shallots 3, peeled and sliced
garlic 3 cloves, sliced
red chillies 3, sliced
coriander a small bunch, leaves picked

■ 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 'h 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.

Source:Son-in-law duck eggs

Son-in-law duck eggs