This recipe is best with
Recipe Ingredient
- For dried prawns sambal Filling:
- 50g dried prawns, soaked for an hour and pounded
- 1 small tin (155g) sardines; drained, deboned and mashed
- 3 wrinkled lime (limau purut) leaves, sliced finely
- 3 tbsp oil
- 15 slices of bread, edges trimmed and lightly buttered
- (A) Combine and grind finely:
- 2 candlenuts
- l/2 tsp shrimp paste (belacan granules)
- 6 shallots
- 3 cloves garlic
- 1 stalk lemon grass, sliced finely slantwise, using white portion only
- (B):
- 1 1/2 tbsp chilli paste
- 1/4 tsp turmeric powder
- 1 tbsp lime juice
- 2 tbsp assam jawa juice
- 1 tbsp tomato sauce
- Seasoning:
- 1/4 tsp salt, or to taste
- 2 tsp sugar
- 1/2 tsp chicken stock granules
- Egg mayo Filling:
- 2 hard-boiled eggs
- 2 tbsp mayonnaise
- 1/8 tsp salt
- 1/4 tsp mustard
- Pinch of sugar
- Dash of black pepper
Instructions
- To make sambal filling: Heat oil in a wok and stir-fry ground ingredients (A) over medium-low heat until aromatic.
- Add dried prawns and fry until well-combined. Add ingredients (B) and seasoning. Stir-fry continuously until dry. Add limau purut leaves and blend.
- Dish out and leave aside to cool. Keep refrigerated until required for use as filling.
- To make egg mayo filling: Mash the eggs. Blend in mayonnaise and combine the rest of the ingredients together.
- To make sandwich: Spread sambal filling on a slice of buttered bread. Top up with a slice of buttered bread. Spread egg mayo filling over and top up with another slice of buttered bread. Press down slightly. Wrap sandwich in cling film and chill before serving.