Salads & starters

Kai tom (boiled eggs in tamarind sauce)

Hard-boiled eggs served in a tamarind sauce, spiced and seasoned with fish sauce. A simple, economical dish, much enjoyed as a starter or as an accompaniment to sticky rice.

22 min
4 servings
Medium
Moderate
🇱🇦 Laos

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Instructions

Place the eggs in a pan of cold water, bring to the boil, then count 10 minutes from the boil.
Plunge the eggs into cold water, peel them and cut in half or into quarters.
Pound the chilies and sliced shallots in a mortar, or chop them very finely.
In a bowl, mix the tamarind diluted in water, fish sauce, sugar and the pounded chili.
Taste the sauce: it should be balanced between sour, salty and sweet.
Arrange the eggs on a plate, pour over the sauce, then sprinkle with coriander and pepper.