I picked to make these based on the name. The owner didn’t know the reason behind the name which I think is quite silly.
You have two choices: (1) A son in law made this for his mother in law when his wife was gone with what was leftover in the kitchen and she loved it; (2) A mother in law found out her future son in law was mistreating her daughter and made these to say ‘this is what will happen to your balls if you keep this up’. It depends on my mood which story I prefer to believe.
This dish is used as a sweet-ish thing to calm the spiciness of the usual Thai food, however it is NOT a desert.
- 1 TBSP palm sugar
- 2 TBSP fish sauce
- 3 TBSP tamarind juice
- oil for frying
- 4 shallots, finely sliced
- 1 dried red chili finely sliced
- 2 hard boiled eggs, shelled
- coriander to garnish
1) Combine the palm sugar, fish sauce and tamarind juice in a small pan and boil.
2) Lower to a simmer for 5 minutes.
3) Taste and see if you want to add more of any of the ingredients.
4) Heat the oil in two pans.
5) To the smaller one, add the shallots, chilies until they are golden brown. Allow to cool. (You could do this and then step 6, using the same pan.)
6) Fry the eggs, turning as needed to brown it. We left the egg whole but I think it would be good to slice it so there is more surface area to fry AND you’re not frying something that is round-ish.
8) Cut the eggs in half (if left whole), pour the sauce over, and top with the fried shallots and chilies.