- 500g asparagus
- 4 tbsp cooking oil
- 4 free-range eggs
- Sea salt and white pepper
- 2 tsp sambal tumis belachan (spicy chilli shrimp paste)
- 2 tbsp coconut cream powder
Trim the woody ends from the asparagus. Thinly peel the stalks from just below the tip down. Add the spears to a pan of salted boiling water and blanch for 1 min (if your asparagus spears are thick, then 2 mins at most).
Using a slotted spoon, lift the asparagus out of the boiling water and into an ice bath to stop it cooking. (Alternatively, you can cool the asparagus under cold running water.) Once cooled, place the spears on a tray and pat dry. Season with a pinch of sea salt and set aside.
Heat up some of the cooking oil in a wok over a high heat (you want enough oil in the wok to almost shallow-fry the eggs). Cook the eggs one at a time: crack one egg into a ramekin or small bowl, then slip gently into the hot oil, which should immediately start to bubble around the egg. Season the yolk with salt and pepper, then use a Chinese spatula to carefully flick hot oil over the egg to cook the white.
When you no longer see any translucent egg white, carefully transfer the egg to a tray lined with kitchen paper or absorbent cloth. Continue to shallow-fry the remaining eggs. If you run low on oil, just top it up and wait for it to heat up.
Serve the hot eggs with the asparagus, half a tsp sambal per serving and a dusting of the coconut cream powder across the top.
Recipe from Makan: Recipes from the Heart of Singapore (Bloomsbury Absolute)
Image: Kris Kirkham
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