Thai Red Curry Scotch Eggs

by
Scotch Eggs

Andy Bates

This childhood favourite dish is a recipe that both adults and children will love. A great way to spice up your party food. Just remember to go easy on the spice. 

 Serves 4-8

Cooking Time: 30 Minutes

What You’ll Need:

  • 4 large free-range eggs
  • 12 ounces pork mince
  • 1 ounce Thai red curry paste
  • 3 tablespoons coriander, finely chopped
  • Salt and freshly ground white pepper
  • 4 ounces plain flour, seasoned with salt and freshly ground black pepper
  • 2 free-range eggs, beaten
  • 2 tablespoons milk
  • 7 ounces natural breadcrumbs
  • 7 ounces peanuts, finely chopped
  • Vegetable oil, for deep frying
What To Do:

1. Place the eggs, still in their shells, in a pan of salted boiling water and simmer for 6 minutes. Drain and cool the eggs under cold running water, when cooled, peel carefully and set aside.

2. Mix the pork mince with the Thai red curry paste and coriander in a bowl and season with salt and white pepper.

3. Divide into four and flatten each out on a piece of cling film about 16 inches square. Make the sausage mixture into ovals about 7 inches long and 5 ½ inches at its widest point.

4. Dry each egg with kitchen paper and then place onto a sausage meat oval, pick up the cling film square by its corners, and use it to wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers the egg. Remove the clingfilm and keep in the fridge to firm up for 10 minutes.

5. Prepare a crumbing station by adding flour to a wide bowl. In another bowl beat the 2 eggs with milk. On a large plate combine the peanuts with the breadcrumbs. 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.

6. Heat the oil to 340 degrees Fahrenheit. Carefully place each scotch egg into the hot oil and deep-fry for 9 minutes, until golden and crisp and the sausage meat is completely cooked.

7. Carefully remove from the oil with a slotted spoon and drain on kitchen paper.

8. Allow to rest for 5 minutes before serving.

9. Serve with lemon grass salad and sweet chili sauce.

Andy Bates Street Feasts will be airing weekdays at 12.30pm & 6.30pm from Monday 26th September on Food Network UKSky Channel 262/263 and now FREEVIEW channel 49. Copyright, 2011, Andy Bates, All rights reserved.

 

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