Preparation Time
![Preparation Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico1.png)
10 minutes
Cooking Time
![Cooking Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico2.png)
30 minutes
Serving Size
![Serving Size](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico3.png)
6 persons
![Product Image](https://kimball.com.my/wp-content/uploads/2021/10/spaghetti-with-sambal-stir-fried-anchovies-egg.jpg)
Ingredients
- 400g Kimball Spaghetti, cook as per instructions on packet
- For blending(blend until fine):
- 5 tbsp Kimball Chili Garlic Sauce
- 4 tbsp Kimball Oyster Sauce
- 12 pips Garlic
- 15 nos Shallot
- 8 nos Green bird’s eye chili
- 6 nos Red chili
- 15 nos Dry red chili, soaked to soften
- 5 tbsp Spicy sweet soy sauce
- 2 tbsp Coking oil
- 2 tbsp Coking oil
- 180g Anchovies, fried until crispy
- 6 nos Egg
- 20g Coriander leaves, finely chopped for garnishing
Method
- Heat up oil in a wok, sauté blended ingredients fragrant. Add in anchovies and eggs one by one around the wok. Cover and simmer on low heat for 2-3 minutes.
- Place Kimball Spaghetti on serving plates and top with sambal anchovies and egg. Garnish and serve hot.
Chef tip: You may substitute the anchovies with dried shrimps.