Thai Sweet and Sour Fried Egg Kai Look Keay
Discover the irresistible charm of Thai Sweet and Sour Fried Egg, or Kai Look Keay, a classic dish that transforms humble boiled eggs into a crispy, golden masterpiece bursting with flavor. This recipe pairs crunchy fried eggs with a luscious, tangy-sweet tamarind sauce enhanced by the depth of palm sugar and a savory touch of fish sauce. Each plate is elevated with golden fried shallots, fresh cilantro, and optional red chili for a hint of spice. Perfect as a standalone delight or served alongside steamed jasmine rice, this Thai dish strikes the ultimate balance of sweet, sour, and salty, offering a quick yet impressive addition to any meal. Whether you're hosting or simply indulging in Southeast Asian flavors at home, Kai Look Keay adds a stunning and aromatic centerpiece to your culinary repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Large eggs
- 1 cup Vegetable oil (for frying)
- 4 pieces Shallots
- 2 tablespoons Tamarind paste
- 2 tablespoons Palm sugar (or brown sugar)
- 1 tablespoon Fish sauce
- 2 tablespoons Water
- 1 piece Fresh red chili (optional, for garnish)
- 2 tablespoons Cilantro (for garnish)
Instructions
Place the eggs in a pot of water and boil them for 8-10 minutes until hard-boiled. Remove the eggs, let them cool, peel off the shells, and set aside.
Peel the shallots and slice them thinly. Set them aside for frying later.
Heat a pot or deep skillet over medium-high heat and add the vegetable oil for frying. Once the oil is hot, carefully add the boiled eggs. Fry the eggs until their outer layer turns golden brown and crispy, about 2-3 minutes. Use a slotted spoon to remove them from the oil and set them on a plate lined with paper towels.
In the same oil, fry the sliced shallots until golden and crispy, about 1-2 minutes. Remove the fried shallots with a slotted spoon and drain on paper towels.
In a small saucepan, combine the tamarind paste, palm sugar, fish sauce, and water. Heat over medium flame, stirring continuously, until the sugar dissolves and the sauce thickens slightly, about 3-4 minutes. Taste and adjust the balance of sweet, sour, and salty flavors as needed.
To assemble the dish, cut the fried eggs in half and place them cut-side up on a serving plate.
Pour the sweet and sour sauce over the eggs, ensuring they are well coated.
Sprinkle the fried shallots over the top, followed by finely sliced fresh red chili and chopped cilantro for garnish.
Serve warm with steamed jasmine rice or as a side dish to a Thai-style meal.
Nutrition Facts
Calories |
2576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.7 g | 329% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1572 mg | 68% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 52.0 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 194 mg | 15% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1059 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
