Thai Son-in-Law Eggs (Kai Look Keuy)

In a small pot, heat 1 tbsp oil over medium heat. Add 1 tbsp finely diced shallot and sauté until soft, translucent, and starting to brown. Add 3 tbsp (35 g) palm sugar, 2 tbsp tamarind paste, 2 tbsp water, and 1 tbsp + 1 tsp fish sauce. Simmer and stir continuously until the palm sugar is fully dissolved and the sauce thickens into the consistency of a thin syrup with a translucent, darker appearance.

Prepare 2 heads of sliced shallots by salting to draw out moisture, then dab dry with paper towel. In a pan, add 1 cup cooking oil and the sliced shallots immediately without waiting for oil to heat. Turn heat to medium-low. Fry until bubbles slow down and shallots turn golden and crispy. Remove shallots just before they reach your desired color using a skimmer and drain on paper towel.

In the remaining oil from frying shallots, add 3-4 cloves of thinly sliced garlic without turning on heat initially. Turn on heat as needed. Keep passing garlic through the oil using a skimmer. Fry until garlic turns golden brown, then remove instantly to paper towel.

In the same oil (off heat initially, turn on if needed), add a few whole Thai dried chillies. Fry for about 15 to 30 seconds until they turn a dark maroon color and are crispy. Remove immediately to paper towel.

Take 6 medium-boiled eggs (boiled for 8 mins) and thoroughly dry them with paper towel to prevent oil splattering. Add extra oil to the pan so it comes up halfway the height of the eggs, and heat to 375°F (190°C). Carefully lower the eggs into the hot oil using tongs. Fry and turn with tongs until they develop a golden, chewy outer crust.

Using a sharp knife, cut each fried egg in half lengthwise. Reheat the tamarind sauce slightly if it has hardened. Arrange egg halves on a serving plate, drizzle the warm tamarind sauce generously over them, and top with plenty of fried shallots, garlic chips, fried dried chillies, and fresh cilantro. Serve alongside jasmine rice.