Eggs in Chili Sauce Recipe - Sambal Telur

RECIPES OF MALAYSIA

Ingredients :

4

8

4

6

2 tbsp

1 1/2 tsp

1 tsp

4 tbsp

Eggs, hard-boiled and peeled

Dried chilies

Fresh red chilies, seeded

Shallots, chopped

Fresh lime juice

Sugar

Salt

Cooking oil

•  Cut dried chilies into 2-cm lengths and soak in warm water until soft. This may take up to 15 minutes. Make sure all the seeds are dislodged.
• Process soaked chilies, fresh chilies and shallots to a smooth paste using a blender, adding a little oil if needed to keep the blades turning.
• Heat oil in wok or pan and add the grounded ingredients and cook over low heat, stirring frequently until chili paste is cooked and oil separates, approx. 10 minutes.
• Cut eggs in half lengthwise. Place on a serving dish and spoon over the cooked chili paste.
• Garnish with some chopped spring onions - optional.

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Tip: The eggs may be deep-fried whole with shell intact as this would give them a crisp coating !!