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Thai scotch eggs
Published: February 25, 2021 at 10:53 AM
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A little effort
A star rating of 4 out of 5.2 ratingsRate
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These Thai-style (or sai oua) scotch eggs from Birmingham-based chef Lap-fai Lee are perfect for a posh brunch. Expect bursts of lemongrass, red curry paste and sweet chilli sauce
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Try these Thai-style scotch eggs, then check out our classic scotch eggs, scotch quail's eggs, and chicken katsu scotch egg. Also discover more Thai-inspired cuisine, such as pad Thai and Thai green curry from our collection of Thai recipes.
The scotch eggs coated in panko breadcrumbs for a satisfyingly crunchy finish. Read our guide on what are panko breadcrumbs for advice on buying this ingredient.
Lap-fai Lee says: "Sai oua are northern Thai sausages flavoured with curry paste. You can make your own curry paste from scratch but, for ease, you can also use any Thai-style red curry paste, available in most supermarkets."
Ingredients
Nutrition
-
5 large eggs
-
50g plain flour
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75g panko breadcrumbs
-
vegetable oil
for deep-frying
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sweet chilli sauce
to serve
SAUSAGE MIXTURE
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400g pork mince
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100g cooked sticky rice
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35g lemongrass paste
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30g Thai red curry paste
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1 tsp fish sauce
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4 lime leaves
finely shredded
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4 (or to taste) bird's eye chillies
finely chopped
Nutrition: per serving
- kcal545
- fat29.5g
- saturates6.5g
- carbs33.9g
- sugars1.2g
- fibre1.6g
- protein35.3g
- salt2.6g
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Method
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step 1
First, make the sausage mixture by combining all the ingredients plus 1 tsp of salt with your hands until everything is incorporated, breaking up any large clumps of rice. Cover and chill.
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step 2
Cook 4 of the eggs in a pan of boiling water for 7 minutes, then immediately plunge into a bowl of cold water to stop them cooking further. Once cool enough to handle, peel and set aside.
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step 3
Dampen your hands with a little cold water, then divide the sausage mixture into four equal portions. Flatten each portion into a disc. Working with one disc at a time, hold each in your palm, put one egg in the middle, and bring the sausagemeat up around the egg so it’s completely enclosed.
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step 4
Tip the flour onto a plate, and roll the covered eggs in it. Crack the remaining egg into a bowl and whisk with a pinch of salt and 1 tsp of water. Put the panko breadcrumbs in a third bowl.
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step 5
Dip the covered eggs in the egg wash, then coat in the breadcrumbs, ensuring they’re covered completely. Heat a pan no more than a third full with oil and heat to 160C or until a cube of bread browns in 45 seconds. Gently lower in the eggs, two at a time, and deep-fry for 8 minutes until golden and crisp. Drain on kitchen paper, then enjoy hot or cold with a sweet chilli dipping sauce.
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A star rating of 4 out of 5.2 ratings
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