Hot Spicy Eggs
|Dried shrimp paste||12 1⁄2 Gram|
|Onions||2 , coarsely chopped|
|Garlic||2 Clove (10 gm), peeled|
|Laos powder||1 Teaspoon|
|Sambal ulek||2 Tablespoon|
|Chilies||4 , seeded (Use Fresh)|
|Vegetable oil||6 Tablespoon|
|Tomato puree||4 Tablespoon|
|Tamarind||2 Teaspoon, soaked in water|
|Warm water||4 Tablespoon, soaked in water|
|Brown sugar||2 Teaspoon|
|Coconut cream||2 Tablespoon|
|Hard boiled eggs||8 , shelled|
|Spring onion tops||2 , shredded|
Put the shrimp paste with the onions, garlic, laos powder, sambal ulek and chillies in a food processor or liquidizer and work to a smooth paste.
Heat the oil and fry the paste, without browning, until it gives off a spicy aroma.
Stir in the tomato puree and stock or water.
Simmer, uncovered, a few minutes.
Just before serving, strain in the tamarind water, add the sugar, coconut cream and salt to taste.
Leave the eggs whole or cut in half and add to the sauce.
Heat through, then transfer to a serving dish and sprinkle with the spring onions.