This is a dish I designed just for me that appears on the Mabu Mabu Tuckshop menu. I eat it very regularly. In almost every cafe, you’ll find a chilli scramble, but it often isn’t spicy or very interesting. People get blown away by how spicy this version is. I even created my own chilli paste just to go in this dish, which now sits on all the tables in the cafe. The seaweed is also a winner here – pasta seaweed looks like ribbon, and bearded seaweed looks exactly like a beard! You can find dried versions at Asian grocers, or buy them fresh from specialty suppliers. The trick to a great scrambled egg is to make sure you cook it on a nice high heat to start, so you don’t overcook your egg.
Ingredients 9
5 eggs
10 ml vegetable oil
60 g karkalla
1 spring onion (scallion), finely sliced
30 g seaweed pasta
30 g bearded seaweed
1 tsp chilli paste, see my favourite chilli paste recipe
1 tbsp fried shallots
To Serve
toast, to serve
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Method 4
Whisk your well.
To a nice hot pan, add the , , and the and cook for 1 minute.
Add the , , and , reduce the heat and make sure to fold your eggs for 40 seconds.
Take off the heat and serve up on some crispy toast.
