Prawn Toast Scotch Eggs
/
Prawn Toast Scotch Eggs
Recipe By Michael Weldon
Ingredients
6 free range eggs
500 g Coles deli prawn tails, peeled
1oo g Coles chicken mince
1 garlic clove, grated
3 cm long piece of ginger, grated
2 spring onion, sliced thinly
1 tsp Coles Asia soy sauce
½ tsp sugar
¼ tsp Coles ground white pepper
¼ tsp Coles Asia sesame oil
sea salt
75 g plain flour, separate flat plate for dusting
100 g panko breadcrumbs, on separate flat plate for rolling eggs in
3 eggs, whisked and in a shallow bowl for dipping eggs in
oil for frying
Dipping Sauce
Method
Cook 6 eggs in boiling water for 6 minutes then remove and cool in ice water. Peel the eggs and set aside.
In a food processor, add in the prawns, chicken, garlic, ginger, spring onion, soy, sesame oil, sugar, whole peppers and sesame oil. Blend in a food processor until a rough paste is formed.
Using wet hands, coat the eggs in the prawn mix (about 8mm thick). Dust the coated eggs in the flour, then whisked egg and then roll in the panko breadcrumbs until fully coated.
Heat the oil to 180 degrees (C). Fry the eggs in the hot oil, a couple of eggs at a time. Cook until the scotch eggs are golden and the prawn filling is cooked through. Repeat until all the eggs are cooked.
Mix dipping sauce ingredients together and serve as a dipping side next to the eggs.
