This might sound like a strange combination, but trust us, it works! These would be a perfect addition to a buffet table spread, or are delicious when brought along to a picnic.
This might sound like a strange combination, but trust us, these scotch eggs are delicious!
Eggs are encased in a prawn coating, sesame seeds and breadcrumbs and then served with sweet chilli sauce. They would make for the perfect addition to a Coronation picnic or street party spread.
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Yields:
2 serving(s)
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Cal/Serv:
423
Ingredients
2
medium eggs
1Tbsp.
plain flour
25g
fresh white breadcrumbs
1Tbsp.
sesame seeds
Oil for deep-fat frying
For the prawn coating
100g
raw peeled king prawns
1
garlic clove, chopped
1
cm piece fresh root ginger, peeled and finely chopped
1
spring onion, trimmed and roughly chopped
1tsp.
soy sauce
1
medium egg
50g
fresh white breadcrumbs
Directions
Step 1For the Scotch eggs, in a large pan of boiling water, cook 2 of the eggs for 6 1/2min exactly. Lift out using a slotted spoon and transfer to a bowl of iced water until cool enough to handle. Carefully peel; set aside.
Step 2Meanwhile, make the prawn coating. Whiz prawns, garlic, ginger, spring onions and soy sauce in a food processor to make a smooth paste. Add the 50g breadcrumbs and plenty of seasoning and whiz again to combine.
Step 3Dampen your hands and, in the palm of one hand, flatten half of the prawn mixture until about 1cm thick. Put an egg in the centre and carefully press up the edges of the mixture to encase it, pinching to seal. Repeat with remaining egg and prawn mixture. Smooth over any cracks with a damp finger. Set aside on a plate, loosely cover and chill for 30min.
Step 4Beat remaining egg in a bowl, then put the flour in another bowl, and the breadcrumbs and sesame seeds into a third bowl. Season the flour and breadcrumb bowls. Coat each prawn ball in flour, then roll in egg and then the breadcrumb mixture, shaking the excess off each time. Put coated eggs back on to plate.
Step 5Pour enough oil into a heavy-based pan to come 10cm up the sides. Heat to 180°C or until a cube of bread turns golden in 40sec. Using a slotted spoon, lower the Scotch eggs into the oil and cook for 2-3min, turning over halfway through the cooking time, until golden brown. Lift out on to kitchen paper to drain. For runny centres, serve immediately (eggs will continue to cook on cooling). Sprinkle with salt and serve with sweet chilli sauce, if you like.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
