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.

The scotch eggs coated in panko breadcrumbs for a satisfyingly crunchy finish. Read our guide on what are panko breadcrumbs for advice on buying this ingredient.

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."


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


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


  • 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.

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