• 500 ml                          Vegetable oil
  • 6                                  Hard boiled eggs (peeled)
  • 1 tablespoon                 Fresh ginger (grated)
  • 1 tablespoon                 Lemon grass (crushed)
  • 4 tablespoons               Yeo’s Sambal Oeleck Sauce
  • 2 small                          Shallots (finely diced)
  • 2 cloves                        Garlic (crushed)
  • ½ teaspoon                  Shrimp paste (grilled on foil for 1 minute)
  • 1 can                            Chopped tomatoes
  • 2 tablespoons               Sugar
  • 4 tablespoons               Yeo’s Dark Soya Sauce
  • ½                                 Lime (juice only)
  • Garnish½ cup Mixed coriander and mint leaves (chopped)

Egg Sambal Oeleck

Serves : 6

Preparation time : 10mins

Cooking Time : 10mins


  1. Heat the oil in a wok and deep fry the eggs until golden, then drain and set aside.
  2. Carefully pour out the hot oil, leaving in two tablespoons. Place back onto the heat and add the ginger, lemon grass, Yeo’s Sambal Oeleck Sauce, shallots, garlic and shrimp paste.
  3. Once fragrant, add in the tomatoes and sugar. Cook till the mixture thickens, then add Yeo’s Dark Soya Sauce and lime juice.
  4. Coat the eggs with mixture. Garnish with herbs and serve hot with steamed rice.