‘Scotch’ Eggs with an Oriental Dip from Modern Classics by Frances Bissell

Ingredients

• 100 mls (4 oz) groundnut oil
• 1 teaspoon Dijon mustard, or ½ teaspoon wasabi paste
• 1 clove garlic, peeled and crushed
• 1 tablespoon rice or sherry vinegar
• 1-2 tablespoons light muscovado sugar
• 2-3 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon chives, finely chopped
• 1 tablespoon coriander, finely chopped
• 1 tablespoon basil, finely chopped
• 2 free-range egg whites
• breadcrumbs
• oil for frying
• 1 fresh red chilli, seeded and chopped
• 1 teaspoon freshly grated ginger
• 24 quail eggs
• 100 g (4 oz) cooked salmon
• 100 g (4 oz) prawns, shelled
• 100 g (4 oz) crabmeat
• salt
• pepper