Olive Magazine
Homemade scotch eggs on a plate

Thai scotch eggs

Published: February 25, 2021 at 10:53 am
loading...
Try a subscription to olive magazine
  • 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

Nutrition:
NutrientUnit
kcal545
fat29.5g
saturates6.5g
carbs33.9g
sugars1.2g
fibre1.6g
protein35.3g
salt2.6g
Advertisement

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."

Ingredients

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

SAUSAGE MIXTURE

  • 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

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
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content