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Satay Eggs With Cucumber Acar and Rice
Satay Eggs With Cucumber Acar and Rice
- Preparation time 20 mins
- Serves 4 people
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You’ve never had a satay quite like this.
Expert family recipe developer and MasterChef alum, Hoda Hannaway, reveals on levels upon levels of flavour inside this gluten-free Satay Eggs recipe. Spice is balanced out by savoury satay sauce and an acidic cucumber acar. Jammy, medium-boiled eggs capture the best of every ingredient, unifying the entire dish into one distinct flavour profile. Keep scrolling for the full recipe.
Ingredients
- 8 boiled eggs, ‘Jammy’ yolk cooked for 6 ½ mins
- 4 cups cooked rice
For the Satay Sauce
- 1 - 2 pieces dried red chilli
- 4 Tbsp tamarind paste
- ½ cup unsalted dry roasted peanuts
- 3 stalks lemongrass
- 3 cloves garlic
- 4 shallots
- 2 tsp ground cumin
- 1 Tbsp ground coriander
- 1 ¼ cup water
- ¼ cup cooking oil
- 1 tsp salt
- 3 Tbsp brown sugar
- ½ cup coconut cream
For the Cucumber Acar
- 500g cucumber, diced into 1.5 cm pieces
- 50g roasted peanuts, ground
- 5 Tbsp Oil
- Salt, to taste
- Sugar, to taste
For the Spice Paste
- 5 shallots
- 12 fresh red chillies
- 1/2 inch fresh turmeric (or turmeric powder)
- 2 candle nuts
- ½ cup tamarind paste
Method
- Start by making the cucumber acar.* Blend the spice paste in a food processor and set aside.
- Heat a wok (or similar sized pan) and add oil. Stir-fry the spice paste until aromatic. Add tamarind paste and bring to a boil. Add salt and sugar to taste.
- Add the cucumbers into the wok and turn off the fire immediately. Add ground peanut, stirring to mix well.
- Dish out and allow to cool.
- To make the satay sauce, soak the dried red chillies (1 or 2 depending on your spice preference) in a small bowl of warm water.
- Grind the peanuts in a food processor (or blender) for a few seconds. Set aside.
- Cut off approx. 1cm from the lemongrass roots, then slice only the pale portion of the lemongrass.
- Put the sliced lemongrass, garlic, shallots, cumin, coriander, tamarind paste and ¼ cup of water into a food processor and blend until all of the ingredients are pureed.
- Heat cooking oil over medium-high heat. Stir-fry the sauce puree until the oil starts to rise to the top.
- Add the ground peanuts, 1 cup of water, coconut cream, salt and brown sugar.
- Stir until well combined. Allow the sauce to simmer for a couple of minutes. Turn off the heat and set aside until needed.
- To serve, place a cup of cooked rice on one side of the dish, then place 2 whole eggs next to the rice, top with a little extra satay sauce, add the cucumber acar and serve immediately.
Notes
*For maximum flavour, make the cucumber acar the night before and set aside in the fridge until needed.
