I am such a BIG sambal girlie. Everyone has their own version of egg sambal but this version with fried, hard-boiled eggs is the one I learnt from my mom and is a household favourite growing up. I’m so happy I finally get to share this here.
INGREDIENTS
- 10 Eggs (hard-boiled and de-shelled)
- Oil (for deep frying)
- 1/2 cup of tamarind water (tamarind paste diluted in water)
- Salt and sugar to taste
Sambal Paste (To Blend)
- 2 Large Onions
- 2 handfuls Dried chili (soaked in hot water for 10 mins to soften)
- 2 Handfuls Dried shrimps (soaked in hot water for 10 mins to soften)
- 4-5 cloves of garlic
- 1 & 1/2 cups of water
HOW TO MAKE IT
- Deep fry your hard-boiled and de-shelled eggs in hot oil until golden and crispy on the outside. Set aside.
- Using a blender, blend all the items under ‘Sambal Paste’ until smooth.
- In a pan, heat 2-3 cups of oil on medium heat (you can re-use the same oil used to deep-fry your eggs) and pour in your sambal paste. Fry until the sambal emulsifies, is darker in colour and the oil is floating above the sambal.
- Pour in tamarind water and stir your sambal until it has slightly dried. Season with salt and plenty of sugar (I like my sambal slightly on the sweeter side).
- Toss in your fried hard-boiled eggs and mix carefully, ensuring all eggs are covered with the sambal.
- Serve hot with a side of rice.
TIPS:
- Frying hard-boiled eggs can be nerve-wrecking because the oil tends to pop and splash. To avoid this, pat dry your de-shelled eggs with paper towel before frying them.
- If your spice tolerance is low, you can de-seed your dried chilis before soaking them in hot water.
- If you can’t find dried shrimps, using a tablespoon of shrimp paste (belacan) is a good alternative.
- If you can’t find tamarind paste, use 2-3 pieces of tamarind slices.
Watch the video HERE.
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