Boiled eggs in hot and spicy sauce

Boiled eggs in hot and spicy sauce

Telur bumbu bali

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From
South East Asian Food

This dish is not dissimilar to the Thai ‘Son-in-Law’ Eggs, though less sweet and spicier.

Ingredients

Quantity Ingredient
vegetable oil, well flavoured from previous use, for deep-frying
8 cold hard-boiled eggs, shelled
1 tablespoon javanese soya sauce, or to taste
1 tablespoon tamarind water, or to taste
1 cup water

Paste spices

Quantity Ingredient
6 medium-sized red chillies, seeded and sliced
1 x 1cm slice shrimp paste
1 medium-sized clove garlic, sliced
4 shallots, sliced

Method

  1. Heat plenty of tasty vegetable oil in a wok and deep-fry the hard-boiled eggs until they are golden brown. Lift out and drain. In a mortar or a food processor attachment, grind the spice paste ingredients to a paste. Leave 1 tablespoon oil in the wok and heat it. Put in the spice paste and stir-fry over medium heat until fragrant. Turn the heat to low, add the soya sauce, tamarind water, sugar to taste if necessary, and water and mix. Put in the eggs and spoon the sauce over them. Allow the eggs to heat thoroughly and the sauce to thicken, then serve.
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