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Pork and prawn scotch eggs

Crisp panko meets a tender egg in every golden bite.
Silky king prawn and lardon filling, bright with ginger and soy.
Warm, savoury, and satisfying—made to slice and share.

snack ⏱ 60 min 420 kcal / portion 18.0 g carbs / portion (estimated) eggglutenmustardsesamesoy 🔗 Original source

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Pork and prawn scotch eggs
v7 · rb0e705f985 20260727Z1751 7 pieces egg 64.1 ml sesame seed 2 tbsp soy sauce 2 tbsp rice-wine vinegar 1 tsp sesame oil 50 g panko breadcrumb 3 tbsp plain flour 1.5 l vegetable oil 🍳 bring a pot of water to a boil 🍳 ⏱ 7 min lower in six eggs and cook exactly ⏳ cool the eggs under cold running water and peel the shells 🍳 toast sesame seeds and transfer to a food processor pulse prawns, lardons, spring onion, ginger, garlic, soy sauce, rice vinegar and sesame oil until combined 🌀 flatten prawn mix, encase a peeled egg, and repeat ⏳ ⏱ 30 min refrigerate the wrapped eggs 🌀 combine remaining sesame seeds with panko breadcrumbs in a shallow bowl 🌀 crack the last egg into a second bowl and beat 🌀 set up flour for coating 🌀 roll each wrapped egg in flour, then beaten egg, then breadcrumb mix and coat evenly 🌀 stir dipping sauce ingredients in a bowl 🍳 heat frying oil to 170°C in a large saucepan 🍳 ⏱ 5 min turn down to medium-low and fry scotch eggs, turning regularly, until golden brown 🍽 transfer fried scotch eggs to a paper-lined rack 🍳 serve scotch eggs warm or cold with the dipping sauce alongside Pork Prawn Scotch Eggs 🎉 200 g king prawn 300 g lardon 4 pieces spring onion 25 g ginger 3 pieces garlic clove 2 tsp maple syrup 1 tbsp chive ¼ tsp chilli flake 3.5 pieces 59 ml 1 tbsp 1 tbsp ½ tsp 3.5 pieces egg 5 ml 0.5 · 1 tbsp 0.5 · 1 tbsp maple syrup, chive, chilli flake ½ tsp
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Preparation steps

  1. bring a pot of water to a boil
  2. lower in six eggs and cook for 7 minutes exactly
  3. cool the eggs under cold running water and peel the shells
  4. toast sesame seeds and transfer to a food processor
  5. pulse prawns, lardons, spring onion, ginger, garlic, soy sauce, rice vinegar and sesame oil until combined
  6. flatten prawn mix, encase a peeled egg, and repeat
  7. refrigerate the wrapped eggs for 30 minutes
  8. combine remaining sesame seeds with panko breadcrumbs in a shallow bowl
  9. crack the last egg into a second bowl and beat
  10. set up flour for coating
  11. roll each wrapped egg in flour, then beaten egg, then breadcrumb mix and coat evenly
  12. stir dipping sauce ingredients in a bowl
  13. heat frying oil to 170°C in a large saucepan
  14. turn down to medium-low and fry scotch eggs for 5 minutes, turning regularly, until golden brown
  15. transfer fried scotch eggs to a paper-lined rack
  16. serve scotch eggs warm or cold with the dipping sauce alongside

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