- 120 g Mongoose seedlings, fresh
- 50 g Medicinal beans, roasted, (alternatively peanuts, salted)
- 1 pack Krupuk Udang, shrimp crackers, (dried)
- 1 tbsp Soy sauce, sweet, (kecap manis)
- 2 tbsp Spring roll sauce, Thailand, (see note)
- 80 g Coconut milk, creamy, (24%, santan kelapa)
- 1 liter Peanut oil, refined
- 4 small Tomatoes, fully ripe
- 5 small Onions, red
- 1 tbsp Flaked almonds
- 2 Walnut kernel halves
- 2 Flowers and leaves
- Boil the eggs hard, rinse them in cold water, peel them and cut them in half lengthways.
Peanuts and medicinal beans:
- The peanuts (left) contain more allergens than the larger, same-tasting medicinal beans.
- Grind the medicinal beans, lightly salting the unsalted ones. Mix with the coconut milk, soy sauce and spring roll sauce to form a homogeneous sambal.
Tomatoes and onions:
- Wash the tomatoes and cut them lengthways so that a flower can be formed. Cap the onions at both ends, peel them and use them whole.
The mongoose seedlings:
- Steam the washed mung seedlings over boiling water in a colander for 3 minutes.
The shrimp crackers:
- Heat the peanut oil to 220 degrees (it is hot enough when small bubbles immediately appear on a wooden spoon handle that you dip into the deep-frying oil).
The Krupuk tiles:
- Put the raw krupuk in the oil with a sieve and let it rise (only takes a few seconds). When they are fully stretched, remove them from the oil immediately. Don't let it get brown!
Arrange and serve:
- Put the mung seedlings in a bowl, add the eggs and cover everything with the sambal. Put 2 tbsp sambal in an extra bowl. Fill the tomatoes with one onion each and add them. Garnish and serve room temperature with krupuk and sambal.
- You can easily make a suitable spring roll sauce yourself, see: Sambal Bangkok ala Siu Sambal Bangkok ala Siu