Kai Luk Khai, or crispy fried plums, is a surprisingly delightful Thai dish that transcends expectations. The sweet and tart plums, perfectly crisped to golden perfection, offer a textural contrast that's both intriguing and satisfying. This isn't your grandmother's plum dessert; instead, think of it as a savory, umami-rich experience elevated by a tangy tamarind sauce that balances the sweetness beautifully. The vibrant green hues of fresh basil add a final flourish, completing a dish that’s both visually stunning and incredibly flavorful.
This recipe takes a classic Thai street food staple and refines it for the home cook. We'll guide you through each step, ensuring you achieve that perfect balance of crispy exterior and tender interior. Ready to experience the magic of Kai Luk Khai with its delicious tamarind dipping sauce? Let's get started with our step-by-step instructions below.
Tools Needed
- Pan
- Strainer
Ingredients
- Eggs
- Coconut oil
- Basil leaves
- Flour
- Shallots
- Dried chilies
- Coconut sugar
- Light soy sauce
- Tamarind juice
- Water
Step-by-Step Instructions
Step 1. Prepare the Son-in-Law Eggs
- Boil eggs until the yolk is chewy (approximately 7 minutes).
- Fry the boiled eggs in coconut oil until golden brown.
Step 2. Make the Tamarind Sauce
- In a pan, combine coconut sugar, light soy sauce, tamarind juice, and a little water.
- Simmer the sauce until it reaches desired thickness.
Step 3. Fry the Garnishes
- Fry the basil leaves until crispy.
- Fry the shallots until golden brown, stirring frequently.
- Fry the dried chilies briefly until fragrant.
Step 4. Assemble and Serve
- Cut the fried eggs in half and pour the tamarind sauce over them.
- Garnish with fried shallots, dried chilies, and crispy basil leaves.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- Use a strainer to drain excess oil after frying.
- Stir the shallots frequently while frying to maintain even color.
- Be careful not to burn the dried chilies as they cook quickly.
- Adjust the thickness of the sauce to your preference.
Nutrition
- Calories: approximately 600-800
- Fat: 40-55g
- Carbs: 30-40g
- Protein: 20-25g
FAQs
1. Can I use a different type of plum?
While Japanese plums work best for their sweetness and firmness, you can experiment with other plum varieties. Choose plums that are relatively firm and not overly ripe to prevent them from falling apart during frying.
2. What can I substitute for tamarind paste if I don't have any?
If you don't have tamarind paste, you can try using lime juice mixed with a touch of brown sugar to mimic the sweet and sour flavor profile. Alternatively, a good quality balsamic vinegar could also work.
This Crispy Fried Plums recipe, also known as Son-in-Law Eggs, offers a unique and unforgettable culinary experience. The sweet, savory, and tangy flavors create a delightful balance that's sure to impress your family and friends. So, gather your ingredients and embark on this delicious adventure – you won't regret it!