Sambal Goreng Telor (Hard-Cooked Eggs In Shrimp And Tomato Sauce)

• 8 large eggs
• 2 cups corn, peanut or vegetable oil
• 1 teaspoon shrimp paste (trassi), or use anchovy paste
• 1 teaspoon dried hot red pepper soaked in hot water to soften, drained and chopped
• 2 teaspoons finely minced garlic
• 1 teaspoon finely chopped or shredded galangal (laos)
• 6 to 8 dried lime leaves
• 3 candlenuts or macadamia nuts, thinly sliced
• 2 tablespoons finely chopped shallots
• 2 cups, plus 1 tablespoon, corn, peanut or vegetable oil
• 1/2 pound shrimp, the smaller the better
• 2 cups peeled, seeded tomatoes cut into 1/4-inch cubes
• 13 cup fresh or canned unsweetened coconut milk, see note
• Salt to taste, if desired
• 13 cup thinly sliced shallots

1. Put the eggs in a large saucepan and add cold water to cover.
2. Bring to the boil and let simmer about nine minutes.
3. Drain.
4. Hold the eggs under cold running water and peel them.
5. Pat dry.
6. Heat the oil for deep-frying (375 degrees) in a wok or skillet and add the eggs.
7. Cook about one and one-half minutes or until golden brown.
8. Remove and drain on paper toweling.
9. To prepare the sauce, combine in a mortar the shrimp paste, hot pepper, garlic, galangal, lime leaves, candlenuts and chopped shallots.
10. Blend as thoroughly as possible.
11. Heat one tablespoon of oil in a wok or skillet and add the blended ingredients.
12. Cook, stirring, about one minute, then add the shrimp.
13. Cook, stirring, about one minute more.
14. Add the tomatoes and simmer about one minute.
15. Add the coconut milk and salt and bring to the boil, stirring.
16. Spoon the mixture into a serving dish.
17. Slice the eggs and arrange them, cut side up, over the shrimp sauce.
18. Heat the remaining two cups of oil in a wok or skillet and add the thinly sliced shallots.
19. Cook, stirring, until crisp and golden brown.
20. Drain.
21. Sprinkle the eggs with the crisp shallots.

eggs, corn, shrimp, pepper, garlic, lime leaves, candlenuts, shallots, corn, shrimp, tomatoes, coconut milk, salt, shallots

Taken from cooking.nytimes.com/recipes/2801 (may not work)