Sambal Egg


Sambal Egg


Egg 4-5
Prawn cake 1-2
Onion x1 (cut ring)
Kaffir lime leave (may substitute with a teaspoon of grated lime zest + a splash of lime juice)

For the Sambal (blend them all together until smooth):
6 – 8 fresh red chillis
2 shallots
1 tbsp belacan (i use Mr Seafood hea bee hiam)
1 clove garlic

1️⃣Boil eggs in a medium saucepan from cold water. Once boiling, cook for 5 minutes for slightly soft yolks or 8 minutes for hard boiled.
2️⃣Panfry prawn cake till brown.
3️⃣Heat up the oil in a medium saucepan with the heat on low-medium and plonk in your onion rings. Saute until translucent about 1-2 mins.
4️⃣Pop in your sambal paste and kaffir lime leaves and stir fry until the mixture has loosened and it’s nice and fragrant. If it starts to burn, turn down the heat slightly and add a little water.
5️⃣Finally, add your boiled eggs and prawn cake into the pan with the sambal and stir fry until heated through (2-3 mins).



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