Son-in-law eggs: Everything you love about Thai food in one dish

Son-in-law eggs or "khai luk koei" is a dish which represents everything people love about Thai cuisine. It may look complicated, but its actually a very simple way to use boiled eggs. Songkran Thai Grilll Executive Chef, Jett Hurapan, invited Eyewitness News into his kitchen to show us how to prepare this Thai classic in minutes.

Ingredients:

- 2 hard-boiled egg,

- 2 oz tamarind sauce,

- 1 pc dried red chili,

- 1 tsp scallions

- 1 tsp crispy shallots

Instructions:

1. Heat vegetable oil in a deep-fryer. Once the oil is hot, gently drop the hard-boiled eggs into it. Stir the eggs around to ensure even browning. Once the egg exteriors are thoroughly browned, fish them out with a slotted spoon, slice them in half with a serrated knife, and arrange the halved eggs on a serving platter.

2. Meanwhile, heat up a sauce pan. Add the tamarind sauce and bring it to a boil. Pour the sauce on top of the eggs

3. Top with dried red chili, crispy shallots and scallions

More recipes from Songkran:

WATCH: Pad-Khing Tofu from Songkran Thai Kitchen

Pad-Khing Tofu

WATCH: Fall in love with Songkran Thai Kitchen & Grill's Pad Thai

Pad Thai

Voted Best Thai Restaurant in Houston, Executive Chef Jett Hurapan from Songkran Thai Kitchen & Grill shares his recipe for Pad Thai. His popular dish will give your stir-fry an extra kick!