Name: Crispy eggs with pork and prawn
Cook time: 55 min
Total time: 55 min
Ingredients: 8 hard-boiled eggs; 200 gram cooked prawns, shelled, finely chopped; 200 gram minced pork; 2 tablespoon coconut cream; 2 tablespoon chopped fresh coriander leaves; 1 tablespoon fish sauce oil for deep-frying; 1/2 cup (75g) plain flour; 1/2 cup (75g) self-raising flour; 1 teaspoon sugar; 2 tablespoon oil; 1 cup (250ml) water

Crispy eggs with pork and prawn

Serve these Asian-style Scotch eggs at your next cocktail party, with a bracing chilli dip on the side.

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Makes 16 Item

Cook

55M

Ingredients

8 hard-boiled eggs

200 gram cooked prawns, shelled, finely chopped

200 gram minced pork

2 tablespoon coconut cream

2 tablespoon chopped fresh coriander leaves

1 tablespoon fish sauce oil for deep-frying

1/2 cup (75g) plain flour

1/2 cup (75g) self-raising flour

1 teaspoon sugar

2 tablespoon oil

1 cup (250ml) water

Method

1.Cut eggs in half, remove yolks. Mash egg yolks in bowl with fork, add prawns, pork, coconut cream, coriander and sauce; mix well. Divide pork mixture into 16 portions. Shape portions over egg white halves to form egg shapes. Cover, refrigerate 1 hour.

2.Sift flours and sugar into bowl, gradually stir in oil and water, beat to a smooth batter (or blend or process ingredients until smooth). Cover, stand 20 minutes.

3.Dip egg halves into batter, deep-fry in hot oil until browned and cooked through; drain on absorbent paper. Serve hot.

Eggs can be prepared a day ahead. Store, covered, in refrigerator.
Note

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