Snacks & AppetizersSri Lankan Fiery
Deviled Boiled Eggs in Spicy Salsa with Oristor Seafood Chili Paste
Bring a fiery twist to your table with our Devilled Boiled Eggs in Spicy Salsa — a bold and heartwarming dish that’s as comforting as it is exciting. Let’s spice up tradition, one egg at a time!
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Ingredients
- 5 nos Hard boiled eggs
- 2 nos diced onions
- 2 nos diced tomatoes
- 2 nos Peeled garlic
- 2 tsp Chilipaste
Method
- 1
Sauté the cinnamon, diced onions and garlic in a pan with a little oil until softened.
- 2
Add the 100g Oristor Seafood Chili Paste and diced tomatoes.
Chef's Notes
The secret to a delicious, restaurant-style Chilli Chicken lies in the perfect balance of heat, aroma and rich flavour. **ORISTOR Seafood Chilli Paste** adds a distinctive Sri Lankan-inspired chilli flavour to this dish, bringing extra depth and character to the ginger-garlic sauce. For the best results, marinate the chicken well, fry until golden and crispy, and add it to the sauce just before serving to preserve its texture. Adjust the amount of ORISTOR Seafood Chilli Paste according to your preferred spice level, and let the sauce simmer gently so the flavours blend beautifully. Add the peppers and onions towards the end for a fresh crunch, and finish with a little cornstarch slurry if you prefer a glossy, restaurant-style coating. **Chef’s Serving Tip:** Serve hot with fried rice, noodles or steamed rice for a satisfying meal. With ORISTOR Seafood Chilli Paste, an everyday chicken dish becomes an exciting way to explore bold Sri Lankan-inspired flavours. **Discover the ORISTOR Difference:** Explore the versatility of ORISTOR Seafood Chilli Paste and bring more flavour to your favourite homemade meals.
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