Balinese eggs Balado style

Ingredients for 4 servings:

• 2 eggs, size M
• 2 eggs, size S
• 100 g mung bean sprouts
• 2 large lettuce leaves, Lollo bionda
• 4 rambutan(s), alternatively lychees
• 2 tbsp soy sauce, mushroom flavor, (kecap jamur)
• 4 tbsp sauce (spring roll sauce ala Sanur Beach, see appendix)
• 4 tbsp orange juice
• 1 ½ liters of frying oil
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

A delicious starter that doesn’t require much work but delights everyone.

Boil the eggs hard for 10 minutes, rinse with cold water, peel, and set aside. For the sauce, combine the ingredients. Rinse the mung sprouts, shake dry in a sieve, and divide them between serving plates. Wash the lettuce leaves and shred them into bite-sized pieces. Wash and peel the rambutans, and add them. Heat the frying oil in a deep fryer or wok to 220°C (425°F) and fry the eggs in two batches until light brown (takes about 30-40 seconds). Let cool, cut in half lengthwise, and place the halves on serving plates. Pour the sauce over the eggs and serve as an appetizer. Attachment: Springroll sauce ala Sanur Beach, see: https://www.chefkoch.de/rezepte/3962751607426317/Springrollsauce-ala-Sanur-Beach.html