Spiced eggs in coconut milk

Name: Spiced eggs in coconut milk
Cuisine: Australian
Ingredients: ¼ cup Fried Shallots; 25 ml fish sauce; 25 ml strained lime juice; 25 g belacan (Malaysian shrimp paste); 6 large (61 g) eggs; 1 tablespoon minced lemongrass; 4 red shallots, finely sliced; 50 ml vegetable oil; 25 g belacan (Malaysian shrimp paste); 200 ml coconut milk; 30 g palm sugar, shaved; 2 teaspoons Chilli Jam; 1 tablespoon Nonya Spice Paste

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

An interesting way to serve boiled eggs, perhaps as part of a series of dishes that complement each other — a great way of providing protein content for a vegetable-based diet. You can use duck eggs to make it a richer dish, or quail eggs as an alternative. Cooking times will vary according to the size of the eggs.

Ingredients

6 large (61 g) eggs
25 g belacan (Malaysian shrimp paste)

Oceania
Australia
Fish course
Starter
Gluten-free
Pescatarian

Method

Put eggs into a saucepan of cold water and bring to a boil, stirring occasionally. Simmer for 5-6 minutes. Remove from heat and plunge into cold water. Peel carefully.
Dry-roast belacan over gentle heat until fragrant.
Heat oil in a frying pan and sauté shallots and lemongrass until softened.
Stir in belacan, spice paste, chilli jam and palm