Sambal Scotch Eggs
- Daniel
- Mar 30, 2021
- 3 min read
Updated: May 22
This recipe is featured in my ECookbook:
I don't really celebrate Easter, but I thought why not join in the fun this year with some scotch eggs. Scotch eggs seem to be quite common in the UK and not largely well-known around the world. Scotch eggs are actually soft boiled eggs covered with a layer of deep fried breaded meat. Traditionally, the eggs are hard boiled, but in my humble opinion, runny yolks are more appealing. Don't you agree?
Beef and pork are usually used. But I don't consume any of that meat, so I used a mixture of chicken and shrimps. And I do ground my own chicken and shrimps. To push some boundaries, I added sambal into the mix. You can use homemade or store-bought, I am not judging. Thai red chili paste and harissa are great alternatives as well.
To get the right yolk consistency, which is not too runny and not hard, I steamed the eggs in 1 inch water rather than plunging them into a pot of boiling water. It always works like a charm. I served my scotch eggs on a bed of spinach. You can use any greens as desired or omit them entirely. In closing, I hope you will give this recipe a try and Happy Easter!
Ingredients:
(Make 4 scotch eggs)
Shrimps Deveined Shelled, 200g
Baking Soda, 1 TSP
Ice Cubes, 1 Cup
Egg White, 2 TBSP
Tapioca Starch, 1 TSP
Chicken Thigh Skinless Boneless, 400g
Sambal Homemade, 2 TBSP
Sea Salt, Pinch
White Pepper, Pinch
Dried Mushroom Powder, Pinch
Eggs, 4
Sunflower / Grapeseed / Peanut / Vegetable Oil, For Frying
Unbleached All Purpose Flour, For Dredging
Eggs Lightly Beaten, 1
High Quality Japanese Panko, For Dredging
Arugula / Spinach / Any Greens Desired, For Plating
Equipment:
Sauce Pot
Dutch Oven
Egg Piercer (Optional)
Directions:
Please visit my "How To Make Sambal" page for the recipe.
Prepare the Shrimp-Chicken Mixture
Place shrimp in a large bowl and coat with baking soda.
Add enough cold water to submerge and drop in some ice cubes.
Let sit for 30 minutes, then drain and rinse thoroughly under running water.
In a small bowl, combine shrimp with egg white and tapioca starch. Mix to coat.
Grind shrimp and chicken together in a food processor or meat grinder.
Transfer to a bowl and mix with:
Sambal
Salt
White pepper
Mushroom powder
Cover with cling film and refrigerate until ready to use.
Soft-Boil the Eggs
Optional: Use an egg piercer to gently poke the bottom of each egg (centers the yolks).
Bring 1 inch of water to a gentle boil in a saucepan.
Carefully lower eggs into the pot using tongs.
Cover and cook for exactly 6 minutes.
Transfer eggs to an ice bath to stop the cooking.
Once cooled, gently peel the eggs and set aside.
Assemble the Scotch Eggs
Heat 4 inches of oil in a Dutch oven over medium heat.
Test readiness by inserting a wooden chopstick—bubbles should form around it.
Set up dredging stations:
Plate 1: Flour seasoned with salt & white pepper
Plate 2: Beaten eggs
Plate 3: Panko breadcrumbs
Wrap each peeled egg in a thin, even layer of the meat mixture.
Dredge wrapped egg in flour, then egg wash, then coat in panko.
Shape and smooth during the panko step if needed.
Fry and Serve
Carefully lower each scotch egg into the oil using a spider or slotted spoon.
Deep fry until golden brown on all sides.
Transfer to a wire rack or paper towel-lined plate to drain.
Repeat with remaining eggs.
Serve warm on a plate with greens for garnish.
Recipe Video:
This recipe is featured in my ECookbook:
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