Thursday 2 October 2014

Asian Inspired Scotch Eggs

In this the second part of my scotch-eggs post. I am going to introduce to you something different from the normal scotch eggs. Something that is closer to our hearts - an Asian inspired scotch eggs recipe. The method is basically same as making a scotch eggs. The ingredients varies a bit though.

The essence of a scotch egg is the runny yolk. It takes practice to get the eggs to be cooked precisely, that is, not too cooked until the yolks solidify, yet, not too under as the whole egg will practically crumble in your hands as it is too soft.

Makes 4 portions


4 grade A eggs, rested at room temperature
bread crumbs
all purpose flour

400 g pork, finely minced
1 stalk coriander, chopped finely
1 tsp salt
2 tsp light soya sauce
1 1/2 tsp sugar
1/2 tsp sesame oil
2 tsp cornstarch
3 tbsp water

2 tbsp mayonaise
1 tbsp sugar
1 tsp dijon mustard
1/2 tsp paprika (optional)
1 tsp lemon juice

Cooking Instruction

1. Add all the ingredients for meat and mix. Set aside in the refrigerator.

2. Boil eggs (click here for that perfect scotch eggs recipe).

3. Divide meat into 4 portions. Coat egg with flour. Spread the meat thinly and put the egg in the middle. Put meat into the palm of your hands and slowly wrap until all parts of the egg is wrapped. Repeat for all eggs.

4. Lightly coat the ball with flour. Then dip into lightly beaten egg. Transfer the ball to be coated with breadcrumbs. Make sure the ball is evenly coated with breadcrumbs. Set aside for deep-frying.

5. In a pan, heat up oil for frying. Pop in your scotch eggs and fry until golden brown in moderate heat. Oil should not be too hot as breadcrumbs burn easily.

6. Turn heat to the highest when about to remove. Remove from heat and drain. Serve with sauce.

It helps to use old eggs as it is easier to peel the skin off.

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