Ingredients for making the Scotch Eggs:
5 Eggs (at least 58g each)
Oil for deep frying (I used Corn Oil)
2 Red Shallots, sliced
2 cloves Garlic, chopped
2 tsp chopped Ginger
24 Large Prawns, peeled and de-veined (I used Australia
Banana Prawns, about 700g)
4-5 tsp Fish Sauce
1 Cup Plain Flour
3 Eggs, beaten
2 Cups Breadcrumbs
Ingredients for making the Coconut Sambal Sauce:
2-3 tbs Cooking Olive Oil
4 Red Shallots, sliced
2 cloves Garlic, chopped
2 Long Red Chillies, chopped
2 tsp chopped Ginger
1 tbs Fish Sauce
1 tbs Kecap Manis
2 tbs Sugar (I used brown sugar)
½ cup Desiccated Coconut
A good handful of chopped Coriander
How to make the Scotch Eggs:
1.Boil the eggs, peel the skin when cold and set aside.
2.Use a heavy knife (strongly recommend the rectangle-shape
knife) to chop prawns, shallots, garlic and ginger on a chopping board till
they become a fine paste. When you think
that the prawn paste is fine enough to make the egg coating, continue chopping
for another minute with the back of the knife.
3.Place the prawn paste in a bowl and add in the fish sauce,
mix well.
4.Take
1 boiled egg, coat with the flour first, then the beaten
egg. Use 1 hand to hold the boiled egg
and another hand to place some prawn paste to the egg to form a
coating. During the coating process, use both hands to move the egg
in all directions to ensure that the coating
is even.
5.Coat the egg with the flour(for the 2nd time),
then the beaten egg(also for the 2nd time), followed by the breadcrumbs.
6.Transfer the coated egg to the hot boiling oil with a ladle
and deep fry for about 5 minutes till it becomes golden brown colour.
7.Remove the Scotch egg and let it drain on paper towel.
8.Repeat Step 4-7 until all the boiled eggs are used.
How to make the Coconut Sambal Sauce:
1.Pan fry the shallots, garlic, chillies and ginger over medium
heat until soft.
2.Add in the fish sauce, kecap manis and sugar and cook for
about 5-7 minutes. Add in little bit of
water if the sauce has become too dry/thick.
3.Add in the desiccated coconut and cook for another 2-3
minutes.
4.Sprinkle the chopped coriander over the sauce and turn off
the fire.
To serve, cut the Scotch eggs in half and spread the sambal
sauce over the eggs.
Note:
1.Use
a wooden chopstick to test the deep fry oil to see whether it is ready
for frying. It is ready when you can see small bubbles start to form
slowly around the dipped chopstick.
2.If you love spicy food, this coconut sambal sauce may not be
hot enough for you. You can either use
more long red chillies or replace with chilli padi.
