Beef Rendang Scotch Egg Recipe | Twisted

Ingredients

• 1 tbsp coconut oil
• 5 tbsp rendang paste
• 1kg lean stewing beef
• 400ml coconut milk
• 250ml water
• 1 1/2 tsp salt
• 1 tsp suagr
• 1 lime, juiced and zested
• 6 eggs
• 100g plain flour
• 3 eggs, beaten
• 100g panko breadcrumbs
• 2 egg yolks
• 200ml vegetable oil
• 1 garlic cloves, crushed
• 1 tsp mustard
• 1 tsp rice wine vinegar