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.
The sambal:
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.
Annotation:
You can easily make a suitable spring roll sauce yourself, see: Sambal Bangkok ala Siu Sambal Bangkok ala Siu