Thai wedding platter – Fried egg with fruit

Ingredients for 4 servings:

• 2 eggs, size M
• 80 g mung bean sprouts
• 1 piece(s) carrot(s), approx. 20 g
• 4 grapes, dark
• 4 rambutan(s) in the shell
• 2 tbsp mushroom flavored soy sauce (kecap jamur)
• 2 tbsp sauce (spring roll sauce, Chinese)
• 2 tbsp orange juice
• 1 tbsp black vinegar (China)
• 2 tbsp sesame oil
• 2 medium-sized garlic cloves
• 1 ½ liters of frying oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

A stimulating, sweet, sour, and spicy appetizer with grapes and rambutan fruits.

Boil the eggs for 10 minutes, then rinse with cold water, peel, and set aside. For the sauce, combine the liquid ingredients, crush the garlic, and mix in. Rinse the mung bean sprouts, shake dry in a sieve, and divide between serving plates. Wash and peel a piece of carrot completely. Use a julienne peeler to slice the carrot crosswise into short silk threads and scatter over the mung bean sprouts. Wash the grapes and rambutan and add them. Heat the frying oil in a deep fryer or wok to 220°C and fry the eggs until light brown (takes about 20-30 seconds). Allow to cool, then cut in half lengthwise and place the halves on serving plates. Pour the sauce over the eggs and serve as an appetizer.