• Prep Time 40 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

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


  1. To make sambal filling: Heat oil in a wok and stir-fry ground ingredients (A) over medium-low heat until aromatic.
  2. Add dried prawns and fry until well-combined. Add ingredients (B) and seasoning. Stir-fry continuously until dry. Add limau purut leaves and blend.
  3. Dish out and leave aside to cool. Keep refrigerated until required for use as filling.
  4. To make egg mayo filling: Mash the eggs. Blend in mayonnaise and combine the rest of the ingredients together.
  5. 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.

You may also like

Leave a Reply

Your email address will not be published.