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Thai scotch eggs

Why not spice your leftover minced meat with my yellow curry paste and turn it to Thai scotch eggs?



Thai style scotch egg with pickled cucumber

INGREDIENTS: 4 portions

For the curry paste –

· 5 Thai bird’s eye chillies

· 4 cloves of garlic

· 4 shallots

· 1 stem fresh galangal

· 2 stems of lemongrass

· 1 stem fresh turmeric

· ½ tbs of black peppercorns

· ½ tbs of sea salt flakes

For the scotch eggs–

· 2 tbs of the yellow curry paste

· 400g of minced pork

· 1 egg for the mixture

· 1 stem of fresh galangal

· 2 kaffir lime leaves

· 1 tsp of sea salt

· 2 tbs of plain flour

· 4 large hen eggs for boiling

Deep-frying

· 1 cup of plain flour

· 2 eggs

· 1 cups of panko bread crumbs

· Vegetable oil for deep frying

For the pickled cucumber

· 50 ml of white wine vinegar

· 2 tbs of caster sugar

· 1 tsp of sea salt

· 1 whole cucumber

· 2 red chillies

· 1 banana shallot

· 10g of fresh coriander


METHOD:

For the curry paste –

· Chop the chillies, garlic, shallots, galangal, lemongrass, turmeric,

· Grind the black peppercorns and salt then add all the chopped herbs into a pestle and mortar, pound into a smooth paste

· Remove the curry paste from the mortar and leave it aside

For the scotch eggs –

· Boils the eggs for 6 minutes, leave them in cold water before peeling the shell off

· Mix the minced pork with the yellow curry paste, chopped galangal, sliced kaffir lime leaves,an egg and plain flour, season with sea salt

· Warp the soft boiled egg inside the mixture around 1 cm thick and leave in the fridge to chill for 10 minutes

· Dust the scotch eggs with plain flour, dip in beaten eggs and coat with the bread crumb

· Deep fry at 180c around 5 minutes until golden brown




For the pickled cucumber

· Add vinegar, sugar and salt in the sauce pan and bring it to boil

· Leave the pickle water to cool down in the salad bowl

· Slice the cucumber, chillies and shallots, pick the coriander leaves

· Add all the vegetables to the pickle water and leave them to pickle for 10 minutes

· Serve the pickled cucumber with the scotch eggs and enjoy!!

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