Sambal Serai Quail Egg
Sambal Serai Quail Egg
Long beans and quail eggs cooked in a fragrant sambal that packs a punch!
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 10 minutes
  • Cooking Time 15 minutes
  • Yield 3 - 4 servings
  • 10 pcs quail eggs (cooked and peeled)
  • 15g small anchovies
  • 6 stalks lemongrass
  • 100g red chili
  • 70g shallots
  • 30g garlic
  • 10g turmeric
  • 2 tsp chili flakes
  • ½ tsp black pepper
  • 80g long beans (cut to 1cm)
  • 2 tbsp fish sauce
  • 2 tsp lime juice
  • 2 tsp sugar
  • Salt to taste
  1. Heat oil in wok and fry anchovies until crispy. Put aside.
  2. Use the same oil and sear the quail eggs until light brown. Stir in long bean as well and fry briefly. Put aside.
  3. Slice lemongrass very thinly.
  4. Heat oil and fry the lemongrass lightly to release its aroma. Leave it aside to cool.
  5. Once cooled, put the lemongrass together with chili, garlic, shallots, turmeric into the food processor and blend into a paste.
  6. Heat wok and use the same oil (from frying the lemongrass) to fry the paste until fragrant.
  7. Add black pepper and chili flakes and continue to fry.
  8. Next add the fish sauce, lime juice, sugar and salt. Throw in the quail eggs and long beans. Mix well.
  9. Turn off the heat and lastly stir in the crispy anchovies.

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