John Myers
Ingredients for 2 servings:
- 2 eggs, size M
- 120 g mung bean sprouts, fresh
- 60 g roasted beans (kacang kapri), alternatively salted peanuts
- 1 pack of shrimp crackers (Krupuk Udang)
- 1 tbsp soy sauce, sweet, (kecap manis)
- 2 tbsp chili sauce (spring roll sauce, Thailand, see note)
- 80 g coconut milk, creamy, (24%, santan kelapa)
- 1 liter of frying oil (preferably refined peanut oil)
- tomato(s)
- 5 small onions, red
- 1 tbsp almond flakes
- 2 walnut halves
- n. B. flowers and leaves
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
The dish is served with krupuk (shrimp crackers) or rempeyek (peanut crackers). Recipe from Lombok, Indonesia.
Boil the eggs hard, rinse in cold water, peel, and halve lengthwise. Peanuts contain more allergens than the larger, similar-tasting broad beans. Grind the broad beans, adding a little salt to the unsalted ones. Mix with the coconut milk, soy sauce, and spring roll sauce to form a smooth sambal. Wash the tomatoes and cut them lengthwise to form a flower. Trim both ends of the onions, peel, and use whole. Steam the washed mung bean sprouts in a sieve over boiling water for 3 minutes. Heat the peanut oil to 220 degrees Celsius. It’s hot enough when small bubbles immediately rise from the handle of a wooden spoon dipped in the frying oil. Place the raw krupuk in the oil using a sieve and let them expand; this only takes a few seconds. As soon as they are fully expanded, remove them from the oil immediately. Do not let them brown! Drain on kitchen paper. Place the mung bean sprouts in a bowl, add the eggs, and cover everything with the sambal. Pour 2 tablespoons of sambal into a separate bowl. Fill the tomatoes with a small onion each and place on top. Garnish and serve at room temperature with krupuk and sambal (as a dip). Enjoy. A suitable spring roll sauce is easy to make yourself; see: https://www.chefkoch.de/rezepte/3858861587532025/Sambal-Bangkok-ala-Siu.html
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