Thai Scotch Eggs
Aromatic Thai red curry scotch eggs recipe that will make you shine like a rockstar at your next potluck picnic this summer.
Servings 4 people
Ingredients
- 200 g pork mince
- 1 tbsp red curry paste
- 1 tsp sugar
- 1 tsp corn flour or any binding agent
- 1 egg egg white
- 1 tsp oyster sauce
- 1 tsp light soy sauce
- 1 leaf makrut (kaffir) lime leaf finely chopped
- 1 stalk lemongrass finely chopped
- 4 medium hen's eggs, I use burford browns or any quality eggs or 10 quail's eggs
- 1 cup plain flour (for pane)
- 2 medium hen's eggs (for pane)
- 100 g panko breadcrumbs
- 500 mL vegetable oil for frying
Instructions
- Start by marinating the pork mince with the seasoning, then set aside. The pork will be marinated as we tackle the eggs.
- Then make boil eggs. In a boiling water, cook your choice of eggs to a soft boil. This will take 4 minutes 30 seconds for a medium-sized hen eggs or 2 minutes for quail's eggs.
- When cooked, remove the eggs from the boiling water and immediately into the ice bath. This is to stop the cooking process from the residual heat.
- Peel the eggs then roll them into the flour.
- Divide the mince into 4 equal portions (or 10 if you're making it for quail's eggs) then encase the eggs with the red curry pork mince. Then roll each one so they're evenly coated with flour. Then repeat for the remaining eggs.
- Start to pane each eggs by dropping them in the beaten eggs, then into the breadcrumbs and set aside. Repeat for the remaining eggs.
- Heat the oil up to 160°C then fry each eggs for 6-8 minutes until golden brown.