Back
Seeni Sambal and Egg Bun
Recipe by Savindri Perera
- Steps
- Ingredients
Steps
- Preheat oven to 200°c.
- For the Bun Dough, place the flour, salt and curry leaves in a large mixing bowl and mix with a spoon to incorporate.
- Add the Greek yoghurt and combine to bring the dough together.
- Add the water, 1 tablespoon at a time to bring the dough together until all the flour is incorporated.
- Knead the dough for 3-4 minutes until the dough feels smooth, flouring your hands if necessary. Cover with a clean tea towel and allow to rest prior to using.
- For the Seeni Sambal, place all the ingredients in a wide frying pan and fry on a high heat.
- When the onions are softened, remove the cloves and cardamom pods and reduce the heat to low. Cook for around 20 minutes until the onions start to caramelise. Remove the curry leaves, pandan leaf, green chilli, and cinnamon bark. Allow to cool and set aside.
- For the Prawns and the Prawn Aioli, deshell and devein the prawns. Place the prawns with the heads, shells, and tails in a wide frying pan. Add the curry leaves and butter and cook on a low heat.
- After 2 minutes, remove the prawn meat and dice. Set aside. Continue to cook the other prawn parts in the butter on a medium heat for another 2 minutes so as to flavour the butter. Strain the butter into a stick blender cannister and allow to cool.
- When cooled, add the oil and the egg into the cannister and place a stick blender into the container. Ensure that the blade of the blender is directly on top of the egg and egg is enclosed by the tip of the stick blender.
- Blend, without moving the stick blender, for around 1 minute as the aioli starts to emulsify together. After a minute, slowly move the blender stick up and continue to incorporate the rest of the oil. Season with salt, lime zest and lime juice. Transfer to a squeezy bottle and set aside.
- For the Tomato Sauce, place the whole tomatoes and oil in a frying pan and cook on a high heat. Fry the tomatoes until the skin starts to caramelise and blister off. Add in the salt and sugar along with the tomato puree and stir until lightly bubbling.
- Remove from the heat and allow to cool. Once cooled, blend the tomato mixture using a stick blender until you achieve a smooth consistency.
- Pass through a fine mesh sieve and place into a squeezy bottle to serve.
- To cook the eggs, place them into a saucepan of water and bring to the boil. Boil for 6 minutes and 30 seconds then plunge into ice cold water to stop the cooking process. Remove shell and cut into halves. Set aside.
- To assemble buns, divide dough into 6 even portions. Roll each portion of dough to around 5mm thick. Roll the edges of the dough somewhat thinner than the middle (approximately 3mm).
- Place a teaspoon of the seeni sambal in the middle of the dough piece. Add 1-1 ½ tablespoons of prawn meat on top of the sambal and place an egg on top with the yolk side making contact with the prawn meat.
- Pull the sides of the dough to form a ball, pinching the dough together to completely encase and seal the contents inside the dough.
- Gently shape the dough until you have a rounded uniform shape. Turn the buns over so that the seam is facing down.
- Place an oven-proof fry pan on high heat. Place the buns in the hot, dry pan, seam side down so that the seam is seared. Allow to cook for 4 minutes until toasted.
- Generously brush the buns with the whisked egg yolk and transfer the fry pan to the oven and bake for 18-20 minutes.
- Allow to cool slightly before serving with the tomato sauce and prawn aioli.
