The principal components.
- Six eggs, hard-boiled
- One bruised lemongrass with only the white portion
- Fry three kaffir lime leaves in oil.
The sauce.
- 5 bird eye chillies
- 2 small tomatoes, roughly chopped
- Remove the seeds from two red chillies.
- two garlic cloves
- Two teaspoons of sugar and one teaspoon of salt
Serve.
Slices of cucumber with steamed white rice
To Get Ready
Using a food processor, blend all the sauce components into a thin paste. Put aside.
In a medium saucepan, heat the oil to 180°C.
Hard-boiled eggs should be fried until the tops are nicely blistered and have a hint of gold. Remove the oil using a strainer and set aside.
To prepare the dish
Add the lemongrass and kaffir lime leaves to the tomato sauce and cook until the mixture is slightly thickened.
Cook for a further two to three minutes after adding the fried eggs, or until they are thoroughly covered with sauce.
Serve hot with slices of cucumber and steamed white rice.
