- 2 stalks lemongrass, lightly pounded and thinly sliced (white and light green portions only)
- 4 cloves garlic, peeled
- 4 shallots, peeled and roughly chopped
- 8 medium tomatoes
- juice from one lime, or lemon
- 4 bird’s eye chilies, trimmed (use less for a milder sambal)
- 1 tablespoon fish sauce
- 1 teaspoon shrimp paste
- 2 tablespoons sugar
- 8 hard-boiled eggs
- cooking oil, for deep-frying
Make the sambal
- Pound the lemongrass.
- Peel the garlic.
- Peel and cut the shallots into halves.
- Plunge the tomatoes in boiling water for a few minutes to loosen the skins. Peel off the skins and discard.
- Place lemongrass, garlic, shallots, tomatoes, lime juice, chilies, fish sauce, shrimp paste and sugar in a blender or food processor and puree.
Deep fry the eggs
- Heat enough cooking oil in a wok to reach a depth of at least two inches.
- When the oil starts to smoke, add the hard boiled eggs and fry over very high heat, rolling them around, until the egg whites are lightly browned in spots and blistered. Remove with a slotted spoon.
Cook the sambal
- Take about two tablespoonfuls of the hot oil and pour into a sauce pan. Reheat then pour in the chili tomato sauce. Cook, stirring, for a few minutes or until very fragrant.
Cook the eggs in your sambal
- Add the eggs. Lower the heat, cover and simmer until the sauce is thick and coats the eggs well.
- Taste the sambal. Adjust the seasonings, if needed, before serving.
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