Homemade scotch eggs on a plate

Thai scotch eggs

  • A little effort

These Thai-style (or sai oua) scotch eggs from Birmingham-based chef Lap-fai Lee are perfect for a posh brunch. Expect bursts of lemongrass, red curry paste and sweet chilli sauce

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Try these Thai-style scotch eggs, then check out our classic scotch eggs, scotch quail’s eggs, and chicken katsu scotch egg. Also discover more Thai-inspired cuisine, such as pad Thai and Thai green curry  from our collection of Thai recipes.

Lap-fai Lee says: “Sai oua are northern Thai sausages flavoured with curry paste. You can make your own curry paste from scratch but, for ease, you can also use any Thai-style red curry paste, available in most supermarkets.”

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Ingredients

  • eggs 5 large
  • plain flour 50g
  • panko breadcrumbs 75g
  • vegetable oil for deep-frying
  • sweet chilli sauce to serve

SAUSAGE MIXTURE

  • pork mince 400g
  • cooked sticky rice 100g
  • lemongrass paste 35g
  • Thai red curry paste 30g
  • fish sauce 1 tsp
  • lime leaves 4, finely shredded
  • bird's eye chillies 4 (or to taste), finely chopped

Method

  • Step 1

    First, make the sausage mixture by combining all the ingredients plus 1 tsp of salt with your hands until everything is incorporated, breaking up any large clumps of rice. Cover and chill.

  • Step 2

    Cook 4 of the eggs in a pan of boiling water for 7 minutes, then immediately plunge into a bowl of cold water to stop them cooking further. Once cool enough to handle, peel and set aside.

  • Step 3

    Dampen your hands with a little cold water, then divide the sausage mixture into four equal portions. Flatten each portion into a disc. Working with one disc at a time, hold each in your palm, put one egg in the middle, and bring the sausagemeat up around the egg so it’s completely enclosed.

  • Step 4

    Tip the flour onto a plate, and roll the covered eggs in it. Crack the remaining egg into a bowl and whisk with a pinch of salt and 1 tsp of water. Put the panko breadcrumbs in a third bowl.

  • Step 5

    Dip the covered eggs in the egg wash, then coat in the breadcrumbs, ensuring they’re covered completely. Heat a pan no more than a third full with oil and heat to 160C or until a cube of bread browns in 45 seconds. Gently lower in the eggs, two at a time, and deep-fry for 8 minutes until golden and crisp. Drain on kitchen paper, then enjoy hot or cold with a sweet chilli dipping sauce.

Discover more easy Thai recipes

Thai Fish Curry Recipe

Nutritional Information

  • Kcals 545
  • Fat 29.5g
  • Saturates 6.5g
  • Carbs 33.9g
  • Sugars 1.2g
  • Fibre 1.6g
  • Protein 35.3g
  • Salt 2.6g
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