Thai Scotch Eggs Recipe | olivemagazine
Try these Thai-style scotch eggs from Birmingham-based chef Lap-fai Lee for a posh brunch. Expect bursts of lemongrass, red curry paste and sweet chilli
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 5 large eggs
- 50g plain flour
- 75g panko breadcrumbs
- vegetable oil for deep-frying
- sweet chilli sauce to serve
- 400g pork mince
- 100g cooked sticky rice
- 35g lemongrass paste
- 30g Thai red curry paste
- 1 tsp fish sauce
- 4 lime leaves finely shredded
- 4 (or to taste) bird's eye chillies finely chopped
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