I saw.... I drolled... I searched for its name.
Scotch egg, it is called. Usually cooked using sausage meat and chicken egg.
Another recipe online using prawn inspired me, so I gave it a try. A nice finger food, amuse bouse, appetiser or bit- sized snack,
500 g prawn, washed ,shelled and deveined
2 cloves of garlic
1 chilli , optional
1 small piece of ginger, peeled
2 stalks of spring onion, finely chopped
a handful of cilantro, chopped
100 g water chestnut
2 tbsp. cornflour
sesame oil, fish sauce, 1 tbsp. sugar salt & pepper
1/2 cup flour
1 egg, beaten
1/2 cup breadcrumbs
oil for frying
Put garlic, shallots , ginger, chilli in a mortar and pound away. You can use food processor instead. I like to use my wobbly arms today . Ground until aromatics turn into a homogenous paste. Take paste out and set aside.
Pound shrimp/prawn in batches.
Finely dice water chestnut.
Add into the prawn paste.
Add chopped cilantro, season with sesame oil, fish sauce, sugar , salt and pepper.
Into the prawn goes the corn starch. Mix! Mix! Mix!
Cook quails egg for 2 and half minutes. Carefully peel. Toss in flour.
Take about 1 tbsp. of prawn mixture.
Put quails egg in the middle an carefully wrap egg with prawn paste, adding more mixture if necessary.
Gently roll prawn ball in flour.
Dip in egg.
Finally, in breadcrumbs. Tip: Add 3 tbsp. desiccated coconut into the breadcrumbs for extra texture and flavour.
Pop in the fridge , uncovered. Could be made a day before .
For bigger scotch eggs using chicken egg. Boil chicken egg for 6 minutes. Fry scotch egg for about 5-6 minutes. It makes delicious breakfast or brunch.