Hot Spicy Eggs Recipe
Hot Spicy Eggs has a unique taste. Hot Spicy Eggs gets its taste from egg mixed with shrimp paste and coconut cream. Hot Spicy Eggs is inspired by many food joints worldwide.
Ingredients
| 2.5cm cube dried shrimp paste | ||
| 2 onions, coarsely chopped | ||
| Garlic | 2 Clove (5gm), peeled | |
| 1 tspn laos powder | ||
| 1-2 tblspn sambal ulek | ||
| Chillies | 4 , seeded | |
| Vegetable oil | 6 Tablespoon | |
| Tomato puree | 4 Tablespoon | |
| 400ml stock or water | ||
| 2 tspn tamarind, soaked in 4 tblspn warm water for 10 minutes | ||
| Brown sugar | 2 Teaspoon | |
| Coconut cream | 2 Tablespoon | |
| Salt | To Taste | |
| 8 hard boiled eggs, shelled | ||
| 1-2 spring onion tops, shredded | ||
Directions
Put the shrimp paste with the onions, garlic, laos powder, sambal ulek and chillies in a food processor or liquidizer and work to a smooth paste.
Heat the oil and fry the paste, without browning, until it gives off a spicy aroma.
Stir in the tomato puree and stock or water.
Simmer, uncovered, a few minutes.
Just before serving, strain in the tamarind water, add the sugar, coconut cream and salt to taste.
Leave the eggs whole or cut in half and add to the sauce.
Heat through, then transfer to a serving dish and sprinkle with the spring onions.
Heat the oil and fry the paste, without browning, until it gives off a spicy aroma.
Stir in the tomato puree and stock or water.
Simmer, uncovered, a few minutes.
Just before serving, strain in the tamarind water, add the sugar, coconut cream and salt to taste.
Leave the eggs whole or cut in half and add to the sauce.
Heat through, then transfer to a serving dish and sprinkle with the spring onions.
Chef
