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Royal Son-in-Law Eggs

This is an adaptation of Travels with Thai Food's

Peanut Oil for saute & deep fry

8 oz minced deboned chicken thighs

1 Cup Tamarind Water (Soak the insides scrapings of a few Tamarind Pods in hot water & strain)

1/2 cup palm or raw cane sugar

4 Tbsp fish sauce

2 Tbsp shrimp paste

2 chopped green onions

10 cloves slice garlic

1/2 Cup shallots chopped

8 hard boiled eggs, peeled

dried bird chillies soaked in water until re hydrated

1 Serrano Chile seeded & chopped finely

Cilantro chopped roughly

This dish smells AWFUL when you cook it but is one of my favorite dishes. Hodges Soiliel's puffed up chicken says it all...it is hot but oh so good!

Heat oil in large pan or wok, add chicken, cook until firm. Add tamarind water, palm sugar, fish sauce and stir in shrimp paste (this is the awful smelly part) simmer until shrimp paste dissolved, mixture reduces. Add green onion & set aside. Place enough oil to cover eggs (you can do them one at a time) heat oil to at least 350 place bird's eye chilies in oil (pat dry first) and deep fry garlic w/ chillies until golden, remove. Deep fry shallots & Serrano chilies until golden, remove. Place garlic & onions in sauce. Add eggs and fry until golden (about 5 minutes, turning frequently) . Quarter eggs, add chillies, onions, garlic to chicken sauce.

Place eggs on a platter, cover w/sauce & sprinkle chopped cilantro over all. Great as a first course with a little Basmati rice.