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Pork and Sticky Rice Scotch Eggs Recipe


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!


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


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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