THAI SCOTCH EGG WITH FRESH PLUM SAUCE
Thai Scotch Egg With Fresh Plum Sauce
Ingredients for Scotch egg
2 Medium boiled eggs
250 gram Mince pork
1 Fresh egg
1 tbs Fish sauce
1 tbs Breadcrumbs
1 tbs Oyster sauce
1 tbs Honey
1 tsp Red chilli – chopped
1 tsp Garlic – chopped
5-6 Basil leaves- chopped
350ml Vegetable oil
Ingredients for batter
150 gram Plain flour
1 tsp Baking powder
150ml Milk
150ml Water
1 pinch Salt
Ingredients for plum sauce
2 Ripen plum – cut into wedges
2 tbs Honey
1 tsp Garlic – chopped
1 tsp Ginger – chopped
1/2 tsp Red chilli – chopped
1 tsp Fish sauce
2-3 Mint leaves
Method
– Preheat the oven to 200 Celsius.
– Crack an egg in the mince pork then in goes fish sauce, honey, breadcrumbs, oyster sauce, chilli, garlic and basil. Mix well and divide in 2 portions
– Put the flour in a mixing bowl add baking powder, milk, water and salt. Whisk the mixture for approx 2 minutes.
– Lay cling film on a chopping board then spread a portion of pork mixture and put an egg in the middle.
– Pull all the corners of the cling film together, this should create a pocket and the mince pork will wrap around the egg easily, twist the top to tighten it.
– Take the raw Scotch egg out of the cling film. Then cover it in the flour and dunk it in the batter mix.
– Put the Scotch egg in a medium to high heat oil. Fry until the Scotch egg becomes crisp and golden in colour. Transfer the semi cooked Scotch egg on a baking tray and put it in the preheated oven.
– Repeat the same method for the second Scotch egg.
– Cook the Scotch egg for approx 20-25 minutes. Don’t worry if some liquid comes out, the batter should still be crispy.
– While you are waiting for the egg to be cooked. Put the plum, honey, garlic, chilli, ginger, mint leaves and fish sauce in a blender. Blend until the ingredients are combined. Then heat the mixture gently for approx 15-20 minute or until it’s thickened.
– Take the Scotch eggs out of the oven, serve with salad and plum sauce. Thai Scotch Egg With Fresh Plum Sauce is perfect for a picnic day.
