Monday, May 12, 2014

Thai Red Curry Scotch Eggs

We are obsessed with Andy Bates! He hosts the show ‘Street Feasts’ on Food Network, 
and I recently bought his cook book (as a gift for the husband) with all the recipes from the program. This recipe is a particular favourite, we’ve just increased the amounts to make a few more 
and added a dipping sauce for more oempf ;)

Thai Red Curry Scotch Eggs
Makes six

You will need
For the filling
6 large eggs
500g pork mince
50g Thai red curry paste
4 Tbls fresh coriander, finely chopped
Salt & pepper

For the coating
1 ½ cups plain flour, seasoned with salt & pepper
3 large eggs
3 Tbls milk
1 ½ - 2 cups plain bread crumbs
150g salted roasted peanuts, crushed finely (with some chunky bits) in a pestle and mortar
Vegetable oil for deep frying (you’ll need at least 1 ½ L)

For the dipping sauce
2 cloves garlic, grated
½ cup fish sauce
½ cup lime juice
¼ cup brown sugar
2 small red chillies, finely sliced
¼ cup fresh coriander, finely chopped

How to make it
For the filling
Place the eggs (still in their shells) in a pot of cold water. Bring to the boil and 
simmer for 5 minutes. Remove from the pan and run under cold water. Peel once cooled.
Combine the pork mince, red curry paste, chopped coriander 
and salt & pepper together in a bowl. Using your hands (use gloves if you don’t like the 
feeling of raw mince) mix all the ingredients together very well.
Divide into 6 equally sized oval shaped balls.
Lay out 6 cling film sheets on a flat surface.
Place a pork ball on each cling film sheet and flatten the mince into an oval shape, 
about 12cm long and 1cm thick.
Place an egg on each the of the mince flatties.
Using the cling film, gently roll the mince over the egg, covering it completely 
and tucking in the edges to form a neat oval.

For the coating
Line up 3 deep bowls.
Fill one with the seasoned flour, the second with the egg and milk mix and the last with the breadcrumb and peanut mix.
Firstly, coat the mince with the flour, then dip it in the egg and lastly cover it well with the bread crumbs.
Repeat this process again twice with the egg and bread crumb coverings.
*Take care that the egg is covered well in each station. It’s easier to do one egg at a time.
Once all the eggs are covered, set aside.

Heat the oil in a deep fryer or deep pot to 180°C.
Using a slotted spoon, gently drop an egg into the hot oil.
*Fry no more than 3 at a time to avoid sticking and cooling the oil too much.
Fry the crumbed eggs for 8 minutes until crispy and dark golden.
Rest on paper towels for 10 minutes before serving.

For the dipping sauce
Combine all the ingredients and mix well.

Serve the scotch eggs warm or at room temperature with the dipping sauce.

-          You can experiment with different flavours. We also love using beef mince with braai seasoning and chutney instead of pork, red curry and peanuts.
-          These eggs are great in lunch boxes the next day.

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