Fragrant duck eggs

Name: Fragrant duck eggs
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 20 ml/¾ fl oz Tamarind Liquid; 1 red birds-eye chilli, split lengthwise; 8 hard-boiled duck eggs (see Note); 20 ml/¾ fl oz fish sauce; 400 ml/12½ fl oz coconut milk; 2 kaffir lime leaves; 8 teaspoons Satay Spice Paste; ½ cup coriander/cilantro/Chinese parsley leaves; ½ cup coriander/cilantro/Chinese parsley leaves; ½ cup coriander/cilantro/Chinese parsley leaves; 2 tablespoons Fried Shallot Slices

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

400 ml/12½ fl oz coconut milk
8 teaspoons Satay Spice P

Oceania
Asia
Australian
Australia
Malaysia
Indonesia
Starter
Southeast Asia
Gluten-free

Method

Bring coconut milk to boiling point and stir in satay spice paste, lime leaves and chilli. Simmer gently for 5 minutes until sauce thickens.
Reduce heat to a low simmer and add tamarind liquid, fish sauce and duck eggs. Simmer gently for 6—8 minutes until eggs are heated through and well coated with sauce.
Spoon eggs and sauce into a bowl and sprinkle