serves
6
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Egg-Speriment
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 150 g long red chilli
- 6 birds' eye or scud chillies
- vegetable oil, for deep frying
- 4 garlic cloves
- 150 g Asian eschallots
- 1 large tomato
- 2 tbsp vegetable oil
- 3 makrut lime leaves
- 1 tsp salt
- 2 tsp sugar
- 1 lime, juiced
- 6 eggs, hard boiled (cooked for 6 minutes), peeled
- steamed rice, to serve
Instructions
- Roast the chillies in a dry frying pan or over an open flame over a wire cake rack until lightly charred. Heat a large saucepan of vegetable oil, for deep-frying the eggs.
- Blitz the chillies in a food processor roughly with garlic, eschallots and tomato.
- Heat the vegetable oil in a wok or frying pan and sauté the makrut lime leaves until fragrant.
- Add the chilli paste, salt and sugar and fry, stirring constantly until the moisture is mostly cooked out and the oil splits out of the sambal. Taste and adjust the seasoning if necessary, then add the lime juice.
- Whilst the sambal is cooking, deep-fry the eggs at 180˚C for 1-2 minutes or until golden.
- Add the eggs to the pan with the sambal, and stir-fry to combine for 1-2 minutes.
- Serve the sambal telur over steamed rice.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Egg-Speriment
