Crispy prawn toast scotch eggs - Clarence Court Recipes

Ingredients

• 24 quail eggs
• 500g raw, peeled prawns
• 250g firm white fish fillets, skinned and deboned
• Thumb-sized piece of root ginger, peeled and roughly chopped
• 2 cloves of garlic, peeled
• 1 stick of lemongrass, crushed, peeled and finely chopped
• A handful of coriander leaves, plus extra for serving
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 4 tablespoons plain flour
• 3 large Clarence Court hen eggs
• 50g fine breadcrumbs
• 2 tablespoons black sesame seeds
• Oil, for frying
• Soy sauce, for dipping
• Sweet chilli sauce, for dipping
• Coriander leaves or micro herbs, to garnish