SAI UA SCOTCH EGGS

Epicure (Indonesia) - - COOKBOOK CRITIC -

Makes 7 serv­ings

• 14 large eggs

• Fill a medium pot with wa­ter and place on high heat.

• Once wa­ter comes to a rolling boil, add the eggs and lower the heat to a sim­mer. Sim­mer for 6½ min­utes.

• Trans­fer eggs to ice wa­ter and al­low to cool com­pletely.

sausage mix­ture

• 2 gar­lic cloves

• 3 shal­lots

• 1½ cm piece of galan­gal, peeled and sliced

• 3 lemon­grass stalks, white parts only, sliced thinly

• 1 tbsp fin­ger­root, rinsed, skinned and thinly sliced

• 2 tbsp fish sauce

• 1½ tsp dried chilli pow­der

• 1 tsp turmeric pow­der

• ¾ tsp salt

• 500g minced pork belly

• 15g co­rian­der leaves, coarsely chopped

• 5g kaf­fir lime leaves, thinly sliced

• ¾ tsp curry pow­der

• ½ tsp freshly ground black pep­per

» Place gar­lic, shal­lots and galan­gal in a dry pan over high heat. Cook galan­gal un­til dry and cooked through, about 5 min­utes.

Cook gar­lic and shal­lots till soft and slightly black­ened, about 10 min­utes.

» Re­move from the heat, and blend the gar­lic, shal­lots and galan­gal to­gether with lemon­grass, fin­ger­root and fish sauce in a food pro­ces­sor.

» Mix the blended paste with the rest of the in­gre­di­ents un­til well in­cor­po­rated. Sea­son to taste.

» Por­tion into 50-55g por­tions.

• 250g plain flour

• 3 large eggs, beaten

• 500g panko

• 2l cook­ing oil

» Once eggs are cool, peel care­fully. Roll peeled eggs around flour to lightly coat them.

» Flat­ten each por­tion of meat be­tween 2 sheets of cling wrap. Re­move the top layer and place egg at the cen­tre of each cir­cle. Wrap meat around the egg by bring­ing the edges of the cling wrap to­gether.

» Dredge the wrapped eggs in flour, then the beaten egg, and fi­nally cover well with panko.

» Heat up oil in a wok over high heat. Deep-fry eggs two at a time un­til golden brown.

» Drain and serve.

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