This dish is one of my absolute favorite dishes my Oma makes. Often times they fry the hard boiled eggs as well so they have a crisp, brown coating but I did not fry mine (and my Oma normally doesn’t either). Hope you enjoy this dish as much as I do! It pairs well with Nasi Kuning or just regular white rice as it is very flavorful. This recipe serves 4-6 people.
8 hard boiled eggs
2 tbsp oil (I use sunflower seed oil, my Oma uses canola oil)
2 cloves garlic
2 full tsp (or more to your liking of spiciness) of sambal oelek terasi
2 slices galangal root, pounded to express flavor
2 salam leaves (Indonesian bay leaf)
2 tsp sugar
2 tsp salt
Juice from 1/2 lemon
1 lb shrimp, raw, peeled, and deveined
1/2 can coconut milk
Boil eggs. Over med/high heat add oil into wok and swirl around. Add garlic and shallots and cook until fragrant, about 30 seconds. Add sambal, galangal, salam, salt, sugar, and lemon juice. Let simmer over medium/low heat to bring the flavors together, about 5 minutes. Add shrimp and cook just until it turns pink, do not over cook the shrimp! Mix ingredients together. Add coconut milk and mix again. Put eggs in a serving dish and poor ingredients from wok over the eggs.