Sambal Goreng Telor (Hard-Cooked Eggs In Shrimp And Tomato Sauce)
Published March 14, 1987
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
THE EGGS
8 large eggs
2 cups corn, peanut or vegetable oil
THE SAUCE
1 teaspoon shrimp paste (trassi), or use anchovy paste
1 teaspoon dried hot red pepper soaked in hot water to soften, drained and chopped
2 teaspoons finely minced garlic
1 teaspoon finely chopped or shredded galangal (laos)
6 to 8 dried lime leaves
3 candlenuts or macadamia nuts, thinly sliced
2 tablespoons finely chopped shallots
2 cups, plus 1 tablespoon, corn, peanut or vegetable oil
½ pound shrimp, the smaller the better
2 cups peeled, seeded tomatoes cut into ¼-inch cubes
⅓ cup fresh or canned unsweetened coconut milk, see note
Salt to taste, if desired
⅓ cup thinly sliced shallots
Nutritional analysis per serving (8 servings)
4 grams carbs; 232 milligrams cholesterol; 666 calories; 45 grams monosaturated fat; 11 grams polyunsaturated fat; 7 grams saturated fat; 67 grams fat; 1 gram fiber; 459 milligrams sodium; 13 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put the eggs in a large saucepan and add cold water to cover. Bring to the boil and let simmer about nine minutes. Drain.
- Step 2
Hold the eggs under cold running water and peel them. Pat dry.
- Step 3
Heat the oil for deep-frying (375 degrees) in a wok or skillet and add the eggs. Cook about one and one-half minutes or until golden brown. Remove and drain on paper toweling.
- Step 4
To prepare the sauce, combine in a mortar the shrimp paste, hot pepper, garlic, galangal, lime leaves, candlenuts and chopped shallots. Blend as thoroughly as possible.
- Step 5
Heat one tablespoon of oil in a wok or skillet and add the blended ingredients. Cook, stirring, about one minute, then add the shrimp. Cook, stirring, about one minute more. Add the tomatoes and simmer about one minute. Add the coconut milk and salt and bring to the boil, stirring. Spoon the mixture into a serving dish. Slice the eggs and arrange them, cut side up, over the shrimp sauce.
- Step 6
Heat the remaining two cups of oil in a wok or skillet and add the thinly sliced shallots. Cook, stirring, until crisp and golden brown. Drain. Sprinkle the eggs with the crisp shallots.
To prepare fresh coconut milk, crack a coconut and remove the meat. Cut away the dark outer coating and break the meat into small cubes. Put these in a food processor or electric blender and add hot water to cover. Strain through cheesecloth, squeezing to extract as much liquid as possible. That is coconut milk.
Private Notes