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Chinese Scotch Eggs
Chinese Scotch Eggs
- Preparation time 30 mins
- Serves 4 people
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If you're after a delicious lunch, dinner or just a snack, a scotch egg is the perfect fit. Try out the Chinese scotch egg recipe for yourself and prepare to be delighted!
Ingredients
- 4 eggs
- 400 g chicken or pork mince
- 1 tbsp ginger, grated
- 1 tbsp garlic, grated
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 4 spring onions, finely sliced
- ½ tsp salt, or to taste
- ½ tsp white pepper
- ½ cup breadcrumbs
- 2 eggs, lightly beaten
- More breadcrumbs, to coat
- Neutral oil, for frying
Method
- Boil eggs for 7 minutes, then run under cold water and peel. Set aside.
- In a large bowl combine the mince, ginger, garlic, soy, sesame, spring onions, salt and pepper. Mix well using your hands and make sure the ingredients are well blended. Add ½ the breadcrumbs until a firm meatball-type mixture forms, add remaining breadcrumbs as needed.
- Portion the mince mix into 4. Wet your hands and working with one portion at a time, form a large patty, making a small dent in the middle for the egg. Place an egg in the centre and wrap it firmly and evenly with the mince.
- Roll the ball in beaten egg, then breadcrumbs and set aside until ready to cook. Repeat to form the rest of the scotch eggs.
- Meanwhile, in a large wok, bring neutral oil to around 180*C and gently slide in two eggs. Cook for 5-7 minutes, until golden. Set aside on paper towel and repeat with remaining eggs. Alternatively, spray or drizzle with oil and bake at 200*C for 15 minutes.
- To serve, cut into halves or quarters and arrange on a plate for a picnic, or with steamed rice and vegetables as a main meal.
Note: Dumpling filling works so well in place of sausage meat when making these popular British picnic snacks that you’d think it was made for it.
