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Hot Spicy Eggs

Madhuri.Dixit's picture
Hot Spicy Eggs has a unique taste. Hot Spicy Eggs gets its taste from egg mixed with shrimp paste and coconut cream. Hot Spicy Eggs is inspired by many food joints worldwide.
  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
  Stock/Water 400 Milliliter
  Tamarind 2 Teaspoon, soaked in water
  Warm water 4 Tablespoon, soaked in water
  Brown sugar 2 Teaspoon
  Coconut cream 2 Tablespoon
  Salt To Taste
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1933 Calories from Fat 1311

% Daily Value*

Total Fat 148 g227.1%

Saturated Fat 32.2 g161.2%

Trans Fat 0 g

Cholesterol 1937.6 mg645.9%

Sodium 2783.2 mg116%

Total Carbohydrates 78 g26.1%

Dietary Fiber 8 g31.8%

Sugars 53.7 g

Protein 73 g146.9%

Vitamin A 75.6% Vitamin C 221.9%

Calcium 37.1% Iron 47.4%

*Based on a 2000 Calorie diet


Hot Spicy Eggs Recipe