Directions

To Cook

1. Heat oil in a wok and deep-fry the eggs until golden. Drain and set aside.
2. Carefully pour out most of the hot oil, leaving approximately 2 tbsp in the wok. Return wok to the heat and add the ginger, lemon grass, sambal oelek, garlic, shallot and shrimp paste.
3. Stir until fragrant, then add in the tomatoes and sugar. Cook until sauce thickens, then add the dark soy sauce and lime juice.
4. Add eggs, fold through the sauce and serve hot with steamed rice and garnish with herbs.