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500ml vegetable oil
6 hard boiled eggs, peeled
1 tbsp fresh ginger, grated
1 tbsp lemon grass, crushed
2 small shallots, finely diced
2 cloves garlic, crushed
½ tsp shrimp paste, grilled on foil for 1 minute
1 can chopped tomatoes
½ tsp lime juice
½ cup mixed coriander
50g mint leaves, chopped

4 tbsp Yeo’s Sambal Oeleck
4 tbsp Yeo’s Dark Soy Sauce
2 tbsp sugar

- Heat a wok over high heat. When it is hot, add the oil.
Deep fry the boiled eggs with vegetable oil until golden.
Drain well in a colander or sieve and set aside.

 - Carefully pour out the hot oil, leave approximately 2 tablespoons inside the wok. Reheat the wok over a high heat until it is hot.

 - Add the ginger, lemon grass, Sambal Oeleck, garlic, shallots and shrimp paste, stir-fry until fragrant. Add the tomatoes and sugar, bring to a simmer. Mix together the dark soy sauce and lime juice.

 - Add the eggs, fold through the sauce and serve hot with steamed rice and garnished herbs.


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