Chilied Eggs - Sambal Telur
This recipe will turn ordinary eggs into an addictive appetizer or side dish. With a
crispy skin and a sweet and spicy sauce drizzled over the top, these eggs always get a
great reaction. Incredibly easy to prepare, the boiled eggs can be made ahead of time
and kept until ready to deep fry. The sauce will also keep for up to a week in the
refrigerator when tightly covered with plastic wrap or in a sealed container. Always
make more of these than you think you need to because people can’t resist them.
MAKES 4 EGGS
PREPARATION TIME: 5 MINUTES
COOKING TIME: 3-4 MINUTES
Oil for deep-frying
4 large eggs, hardboiled and shelled
1/8 teaspoon salt
2 tablespoons sweet soy sauce
1 tablespoon sambal oelek
1 tablespoon Fried Shallots (see below)
1 Heat the oil in a wok or deep pot over medium high heat.
2 Fry the hardboiled eggs for 2 ½ to 4 minutes until golden brown and crisp all
around. Drain the eggs on a paper towel and let the eggs cool down for a few minutes.
3 In a small bowl, mix the salt, sweet soy sauce, and sambal oelek until thoroughly
blended.
4 Slice the eggs lengthwise in half and arrange on a serving plate. Drizzle the sauce
over the eggs. Garnish with a sprinkling of Fried Shallots.
Fried Shallots
1 cup thinly sliced shallots or approx. 7-8 medium sized whole shallots
4 tablespoons oil
1 Heat the oil over medium high heat in a skillet or small wok. Toss in the sliced
shallots and stir-fry for a few minutes, allowing the shallots to rest briefly every few
seconds. Fry until they are golden brown and crisp. Drain on paper towels.
2 Once they are completely air-dried, either use as a garnish immediately or place in
an air-tight container. If stored properly, Fried Shallots can last several months.