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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This came from the Ultimate Chinese cookbook. Ingredients:
6 shelled hardboiled egg |
4 tablespoons sunflower oil |
1 thinly sliced onion |
2 fresh red chilies, sliced and deseeded |
2 tablespoons water |
2 teaspoons tamarind pulp |
1 tablespoon liquid maggi seasoning |
rice, to serve |
Directions:
1. Pierce hard boiled eggs 2 or 3 times with a toothpick.
2. Heat oil in a wok, and fry eggs until golden.
3. Drain.
4. Cut eggs in half and place on a serving dish.
5. Pour off all of the oil except 1 tablespoons Fry the onion and chilies until golden.
6. Drain.
7. Combine sugar, water, tamarind pulp and liquid seasoning in wok and simmer for 5 min till thickened.
8. Spoon onion and chilies over eggs.
9. Pour sauce over all.
10. Serve with rice.
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