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You might have seen recently via my Instaspam that I’ve just returned home from London. On my first day there, I stopped by a familiar face, Dishoom, and had the most simply beautiful spiced greens. The seemingly Thai influence of the greens got me thinking that they’d go perfectly with my favourite thing to order at Jinda Thai in Abbotsford: Son in law eggs. FODMAP friendly son in law eggs, specifically.
Much to the bafflement of the Jinda Thai staff, I love to order their son in law eggs and eat them as a dish in and of themselves, despite them being a starter. That said, they’re generally covered in deep fried onion pieces, whose taste remains despite me picking them off. So, here we are with an easy, FODMAP friendly son in law eggs recipe. If you’re not familiar, they are basically eggs that have been par boiled, gently fried for a crispy crust, and tossed in a tamarind caramel sauce. IT DOES NOT GET BETTER.
This dish is gluten free, grain free, FODMAP friendly and on the table in 30 odd minutes. It’s my idea of a complete ‘healthy’ meal: exciting greens and an exciting vegetarian protein that doesn’t make me feel like I’m completing a soulless gym challenge.
Son In Law Eggs with lime and pepper greens
- 4 eggs (I use 700g eggs)
For the tamarind sauce:
- 3 tbsp tamarind puree
- 3 tbsp fish sauce
- 1 tbsp peanut oil
- 3 tbsp brown sugar
- kaffir lime zest, to taste (optional)
- water, to loosen
For the lime and pepper greens
- 2 bunches broccolini
- 200g beans
- 2 tbsp peanut oil
- 1/2-1 tsp ground white pepper
- 1 lime
- 1 bunch Vietnamese mint or Thai Basil
- handful toasted peanuts
- Bring a pot of water to the boil and once boiling, add the eggs. Cook them for 6-8 minutes, depending on how gooey you like your eggs. Keep in mind that they will be in hot oil and then hot tamarind sauce a little later, so they can be slightly undercooked. Once cooked and cooled, gently peel, and set aside.
- Add the ingredients for the tamarind sauce to a small saucepan, and place over a medium heat. Add a little water to thin (as you like) and cook until the sauce is thickened and cohesive. Add the kaffir lime zest now if you're doing so. Once the sauce has thickened, remove from the heat.
- Bring a full kettle to the boil, and place your chosen vegetables (but not the herbs!) in a heatproof bowl. Blanch the vegetables in the boiling water for a couple of minutes, before draining. If you like your veg cooked through, keep them in the water for longer. Once they're doing to your liking, drain and set aside.
- Add the peanut oil to a wok, and turn to a high heat. Once the oil is visibly hot, add the white pepper and generous salt. Add the vegetables, and use tongs to coat them evenly in the pepper. Add the lime juice carefully, and continue cooking for a minute or so.
- Quickly give the wok a clean, and then add peanut oil to just cover the base. Allow the peanut oil to heat before carefully adding the eggs, making sure they are dry. Cook until crispy and golden.
- Carefully remove the eggs from the oil, and place them into the saucepan with the tamarind sauce. Continue to cook them for a minute or so in the tamarind sauce, before removing from the heat.
- Working quickly to keep the crispiness of the eggs, divide the eggs and greens onto two plates. Top with a generous sprinkle of your herb and of the toasted peanuts.