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Egg Sambal with Roti Jala
Recipe by Sashi Cheliah
Make use of your spare eggs and recreate this fragrant and jammy sambal recipe.
- Steps
- Ingredients
Steps
- For the Sambal, soak the dried chillies in hot water for 5 minutes to soften slightly. Drain, roughly chop and place into a food processor. Add the onion, tomato, 1 roughly chopped stalk of lemongrass, coriander roots, garlic with 40ml oil and process to a paste. Set aside.
- Place a wok over medium heat. Add the remaining 40ml oil and lemongrass stalk and cook until fragrant. Add the chilli paste and cook until the oil starts to separate from the paste, about 15 minutes. Reduce the heat to low and add tomato paste, lime juice, sugar and salt, to taste. Cook until fragrant and jammy, about 5 minutes. Discard the lemongrass stalk.
- For Roti Jala, place all dry ingredients in a large measuring jug or bowl. Add water, coconut milk and egg and whisk together to form a smooth batter. Pass through a sieve to remove any lumps.
- Preheat a medium sized non-stick frypan over medium heat. Transfer the batter into the Roti Jala cup and, working quickly, spin the mould in a circular motion over the pan to create a net-like pattern of batter and cook until set. Once cooked, roll the roti jala into a cylinder and remove from the pan. Repeat with the remaining batter.
- For the Soft Boiled Eggs, fill a medium saucepan with water and bring to boil. Prepare a bowl of iced water.
- Carefully submerge the eggs in boiling water and boil for 6 minutes. Immediately transfer the eggs into the ice bath to cool. Once cool, peel the eggs and set aside.
- To serve, spoon sambal onto a large flat serving plate. Arrange eggs on plate and garnish with coriander and fried shallots. Sprinkle with salt. Serve with Roti Jala on the side.
