Egg Sambal Recipe

  • vegetable oil for deep-frying
  • 8 hard-boiled eggs
  • 2 tomatoes, chopped
  • 1 tsp palm sugar
  • 2 tbsp ketjap manis (or dark soy sauce)
  • half tsp tamarind paste or juice of 1 lime
  • water
  • fresh coriander and mint, chopped (to serve)
  • paste
  • 1 stalk of lemongrass
  • 4-5 red chillies, chopped
  • 3 shallots, chopped
  • 2 garlic cloves, chopped
  • ½ tsp belacan (shrimp paste)
Egg Sambal Recipe

  1. Whizz the paste ingredients up in a blender. (Add a splash of water if the paste is very stiff).
  2. Deep fry the hard-boiled eggs until lightly browned. (The outside of the eggs will become slightly bobbly.)
  3. Heat 1 tbsp of oil in a frying pan. Add the paste and fry gently for 1 minute or so until begins to colour and releases its fragrance.
  4. Add the chopped tomatoes, sugar and tamarind paste or lime juice. Cook for 2 minutes.
  5. Add the soy sauce and a splash of water if very thick.
  6. Add the deep-fried eggs and stir well to coat.
  7. Serve immediately with a few chopped herbs.

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