Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Son-in-law eggs with sweet and sour caramel sauce

Thai 15 Mins Prep · 20 Mins Cook

Fill a medium-sized pot with water and bring to a gentle simmer. Carefully lower the eggs into the water and let simmer for 7 minutes (6 minutes for a runnier egg). Remove and immediately drop into ice water for 1-2 minutes until the eggs are cool enough to handle. Peel the soft-boiled eggs and ensure they are thoroughly dried with paper towels.
Place the flour in a plate. Roll the eggs thoroughly in the flour to create a thin coating.
Heat 2l oil in a deep-frying pan. Carefully lower the eggs into the oil and fry in batches at 180°C for approx. 2 minutes each, or until they are golden and a crust has formed. Transfer the eggs to a plate lined with paper towels.
Finely slice the shallots or onions. Grate the palm sugar.
Heat 1 tbsp oil in a large frying pan over a high heat. Add the shallots and sauté, stirring occasionally, for approx. 2 minutes or until softened. Stir in the palm sugar, tamarind paste, fish sauce, lime juice and water. Continue stirring for 1-2 minutes until the sugar dissolves and the sauce becomes thick and sticky.
Slice the fried eggs in half and arrange them on a serving plate.
Chop the coriander.
Drizzle over the sauce. Scatter over the coriander, black sesame seeds and crispy onions. Serve the eggs with lime wedges on the side.