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Sambal Telur
Sambal Telur is a traditional Malaysian recipe for a classic dish of hard-boiled eggs warmed in a blend of chillies, shrimp paste, shallots, fish sauce, sugar and onion. The full recipe is presented here and I hope you enjoy this classic Malaysian version of: Sambal Telur.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : CurryChilli RecipesMalaysia Recipes
This is the original version of the dish, which found in many cultures in South and East Asia. Here red chillies and shrimp paste are used as the base for the sambal, the sauce in which the hard-boiled eggs are finished.
Ingredients:
4 hard boiled eggs
2-3 tbsp sambal
For the Cooked Sambal:
175g (6 oz) fresh red chillies (seeded and cut into small pieces
1 tbsp toasted belacan (Malaysian shrimp paste)
115g (4 oz) shallots, sliced into rings
1/4 tsp salt or to taste
2 tsp fish sauce
2 1/2 tsp sugar/palm sugar or to taste
4 tbsp oil
1/2 onion (cut into rings)
Method:
Prepare the sambal by grinding together the chillies, shallots and toasted belacan in a mini food processor. Blend until you have a smooth paste then scrape into a bowl.
Place a wok over medium-high heat. When hot add the oil and add the sambal paste. Stir fry for 2 minutes then add the shallots and fry for about 6 minutes, until soft. Now add the salt, fish sauce and sugar. Stir to combine. Your sambal is now ready and can be served.
For the sambal telur, add 2-3 tbsp of the sambal back to the wok along with the peeled hard-boiled eggs. Stir to coat the eggs in the sambal and cook for about 3 minutes until warmed through.
Serve hot.
