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Pork and Sticky Rice Scotch Eggs Recipe

Name: Pork and Sticky Rice Scotch Eggs
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 4
Ingredients: 5 large eggs; 50 g plain flour; 75 g panko breadcrumbs; Vegetable oil, for deep frying; Sweet chilli sauce, to serve; 400 g pork mince; 100 g cooked jasmine rice; 35 g lemongrass paste; 30 g Thai green curry paste; 1 tsp soy sauce; 4 kaffir lime leaves, finely shredded; 2 bird's eye chillies, finely chopped

Stashcook

This is a yummy snack with a twist! It's a boiled egg wrapped in a tasty mix of pork, sticky rice, and Thai spices, then fried until crispy. Dip it in sweet chili sauce for extra yum!

Ingredients

5 large eggs

50 g plain flour

75 g panko breadcrumbs

Vegetable oil, for deep frying

Sweet chilli sauce, to serve

400 g pork mince

100 g cooked jasmine rice

35 g lemongrass paste

30 g Thai green curry paste

1 tsp soy sauce

4 kaffir lime leaves, finely shredded

2 bird's eye chillies, finely chopped

Method

Combine the pork mince, jasmine rice, lemongrass paste, Thai green curry paste, soy sauce, shredded kaffir lime leaves, chopped bird's eye chillies, and a pinch of salt. Mix well, cover, and chill.

Boil 4 eggs for 7 minutes, then cool in cold water and peel.

Divide the pork mixture into four parts. Flatten each part and wrap around each egg completely.

Roll each pork-covered egg in flour, then dip in a beaten egg with a pinch of salt and 1 tsp water, and finally coat with panko breadcrumbs.

Heat oil to 160C and deep-fry the eggs for 8 minutes until golden. Drain on paper towels.

Serve hot or cold with sweet chilli sauce for dipping.

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