Sambal Goreng Telor (Hard-Cooked Eggs In Shrimp And Tomato Sauce) Recipe

Name: Sambal Goreng Telor (Hard-Cooked Eggs In Shrimp And Tomato Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large eggs; 2 cups corn, peanut or vegetable oil; 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; 1/2 pound shrimp, the smaller the better; 2 cups peeled, seeded tomatoes cut into 1/4-inch cubes; ⅓ cup fresh or canned unsweetened coconut milk, see note; Salt to taste, if desired; ⅓ cup thinly sliced shallots

Servings: persons

8 large eggs
2 cups corn, peanut or vegetable oil
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
1/2 pound shrimp, the smaller the better
2 cups peeled, seeded tomatoes cut into 1/4-inch cubes
⅓ cup fresh or canned unsweetened coconut milk, see note
Salt to taste, if desired
⅓ cup thinly sliced shallots

1
Put the eggs in a large saucepan and add cold water to cover.
2
Bring to the boil and let simmer about nine minutes.
3
Drain.
4
Hold the eggs under cold running water and peel them.
5
Pat dry.
6
Heat the oil for deep-frying (375 degrees) in a wok or skillet and add the eggs.
7
Cook about one and one-half minutes or until golden brown.
8
Remove and drain on paper toweling.
9
To prepare the sauce, combine in a mortar the shrimp paste, hot pepper, garlic, galangal, lime leaves, candlenuts and chopped shallots.
10
Blend as thoroughly as possible.
11
Heat one tablespoon of oil in a wok or skillet and add the blended ingredients.
12
Cook, stirring, about one minute, then add the shrimp.
13
Cook, stirring, about one minute more.
14
Add the tomatoes and simmer about one minute.
15
Add the coconut milk and salt and bring to the boil, stirring.
16
Spoon the mixture into a serving dish.
17
Slice the eggs and arrange them, cut side up, over the shrimp sauce.
18
Heat the remaining two cups of oil in a wok or skillet and add the thinly sliced shallots.
19
Cook, stirring, until crisp and golden brown.
20
Drain.
21
Sprinkle the eggs with the crisp shallots.

2548

kcal

Calories

261

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 large eggs, 2 cups corn, peanut or vegetable oil, 1 teaspoon shrimp paste (trassi), or use anchovy paste, 1 teaspoon dried hot red pepper soaked in hot water to soften, drained and chopped, and more.

Yes, Sambal Goreng Telor (Hard-Cooked Eggs In Shrimp And Tomato Sauce) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sambal Goreng Telor (Hard-Cooked Eggs In Shrimp And Tomato Sauce)

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