Beef Rendang Scotch Egg Recipe | Twisted
Kick your scotch eggs up a notch with this Twisted beef scotch egg rendang recipe
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 twistedfood.co.uk.
Cooking tools:
- Dutch oven
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Fork
- Slotted spoon
- Measuring spoon
- Plate
- Paper towel
- Stove
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
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