Ingredients
For the eggs
For the crumb
For the meat layer
For frying
Directions
- 1
Soft boil the eggs for 7 mins then plunge into an ice bath. Peel then place into the soy water mirin vinegar mixture. Leave in the fridge overnight.
- 2
Finely chop/mince the prawns then mix with the pork mince and all other ingredients until well combined. Season with salt and pepper.
- 3
Drain the eggs on some kitchen paper then roll in the flour.
- 4
Take a handful of the pork & prawn mixture and flatten it into your hand. Pop the egg in the centre and mould the meat mixture around the egg making sure there are no gaps. Repeat with all 4 eggs.
- 5
Pop in the fridge to firm up for an hour.
- 6
Get the breadcrumb station ready - 1 bowl each for flour, egg & breadcrumbs. Coat each scotch egg in all 3 then set aside.
- 7
Bring some vegetable oil up to 170 degrees and fry until golden and cooked through - you can check the meat layer with a temperature probe.
