This recipe is taken from Andy Bates, a food network chef, Streets Feasts. Andy Bates owns a pie company which sells British classic pies in food markets in London.
A good scotch eggs has runny yolk, moist mince and crisp shell. I would prefer my yolk to be runny when cut through but they are quite alright here, not overly done. There are two other scotch eggs recipes in this book beside the Thai Red curry Paste. Do give this a try if you have not tried scotch eggs. They are delicious and made great finger food.
Thai Red Curry Scotch Egg
Andy Bates, Star of Street Feasts
4 large free range eggs
350g pork mince
30g Thai red curry paste (1 heaped tablespoon)
3 tbsp fresh coriander, finely chopped (2 kaffir leaves, finely shredded)
Salt and freshly ground white pepper
For the coating
115g plain flour, seasoned with salt and freshly ground black pepper
2 free range eggs, beaten
2 tbsp milk
200g natural breadcrumbs (panko)
200g peanuts, finely chopped (omitted)
vegetable oil for deep frying
- Place the eggs, still in their shells, in a pan of boiling water and simmer for 6 minutes. Drain and cool the eggs under cold running water. When cooled, peel carefully and set aside.
- Mix the pork mince with the Thai red curry paste and coriander in a bowl and season with salt and white pepper.
- Divide into four and flatten each out on a piece of cling film into ovals about 12.5cm long and 7.5 cm at its widest point.
- Place each egg on to a sausage meat oval, then pick the cling film square up by its corners, and use it to wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.
- Prepare a crumbing station by adding flour to a wide bowl. In another bowl, combine the beaten eggs with milk. Mix the peanuts with the breadcrumbs on a large plate.
- Roll each one first in the flour, then in the beaten egg, making sure it is completely coated. Then finally roll in the breadcrumbs/peanuts to completely cover. Repeat the process excluding flour to double-coat.
- Heat the oil in a deep fryer to 180C. Carefully place each Scotch egg into the hot oil and deep-fry for 7-8 minutes until golden and crisp.
- Carefully remove from the oil with a slotted spoon and drain on kitchen paper.
- Allow to rest for 10 minutes before serving.
Note: I cooked half recipe(2 eggs) I think this is even more delicious with finely chopped peanuts in the breadcrumbs which I did'nt add. I substituted coriander with kaffir leaves which I think is very good. It gives the mince a nice flavour, I used store bought red curry paste Dancing Chef brand. You might want to add more curry paste if you can take the heat.
All my pictures are a bit blurry and overexposed. Someone has adjusted the setting of the camera and I am unable to reset it. As I was taking pictures, two painters were outside my flat window and I gave them the eggs.(I have taken one half for tasting). They took a bite, and to my surprise, both gave this a thumbs up!
He was just outside the window.
As the gondola was lowered down, this painter gave the thumbs up and I quickly snapped this with my camera phone.
This post is linked to Little Thumbs Up "curry paste or powder" hosted by Miss B from
Everybody eats well in Flanders and organised by Zoe from Bake for Happy Kids and Doreen from
My little favourite DIY
This is also linked to kitchen flavours Cook-Your-Books #1
Blessed are those who are persecuted because of righteousness, for theirs is the kingdom of heaven.
We are all living for Christ and living the way a Christian should be. In showing mercy, kindness, and righteousness which sometimes may be offensive to some, so we must be prepared for opposition We should rejoice, for the reward in heaven will be great.