Prawn Scotch Eggs With a Coconut, Chilli Sambal
"This is from MasterChef Australia and was created by the winner Adam Liaw in the episode in which teams had to create a banquet with the main ingredient being crustaceans and with Iron Chef Hiroyuki Sakai looking over. Times are estimated. This is supposed to be a first course to a 3 course dinner. Please also note I have estimated the weight for the prawns but 10 very large prawns was specified."
Original is 2 servings
Ingredients
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- PRAWN PASTE
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- SCOTCH EGG COATING
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- CHILLI SAMBAL
Nutritional
- Serving Size: 1 (709.2 g)
- Calories 1093.3
- Total Fat - 53.3 g
- Saturated Fat - 19 g
- Cholesterol - 437.2 mg
- Sodium - 3488.5 mg
- Total Carbohydrate - 103.7 g
- Dietary Fiber - 8.9 g
- Sugars - 31.1 g
- Protein - 52.4 g
- Calcium - 309.4 mg
- Iron - 6.5 mg
- Vitamin C - 28.7 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Cook eggs in boiling water for 7 minutes and then chill in iced water until cool enough to handle and peel.
Step 2
For the prawn paste , pound the shallot, garlic and ginger in a mortar and pestle to a paste and then add prawns a little at a time, pounding well and moistening the pestle with fish sauce at regular intervals (doing this imparts the flavour into the mix but does not over moist the mix).
Step 3
When the mixture becomes thick and pasty, pick up the paste with your hand and throw it into the mortar repeatedly and with force, until it feels light in your hand (this action lightens the mix).
Step 4
Take each egg and roll first in flour, then beaten egg and with wet hands form the prawn paste around the eggs to totally enclose it and then dip the coated eggs into flour and then beaten eggs and then panko crumbs.
Step 5
Set to one side (in fridge ) and make sambal paste or you could make sambal paste first or even the day before (this is personal opinion).
Step 6
For the sambal - fry the shallots, garlic, chilli and ginger in the oil until soft and then add the fish sauce, kecap manis and palm sugar and cook for 5 minutes.
Step 7
Add the coconut and cook for a further 2 minutes until the liquid has absorbed and then stir the through the chopped coriander,.
Step 8
Deep fry at 170C for about 5 minutes until golden brown and then remove with a slotted spoon and drain on paper towel.
Step 9
Serve the sambal with halved or quartered scotch eggs.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting your prawns, look for large, firm prawns with good colour and a sweet smell.
- If you can't find fresh red chilies, you can use dried chili flakes instead.
- Prawns: Substitute with cooked chicken for a more budget-friendly option. The benefit of this substitution is that it will still provide a delicious flavor while being more cost-effective. The thinking behind this substitution is that chicken is a more common and affordable ingredient than prawns.
- Ketjap Manis: Substitute with soy sauce for a more accessible option. The benefit of this substitution is that it will still provide a savory flavor while being easier to find. The thinking behind this substitution is that soy sauce is a more widely available ingredient than ketjap manis.
Curry Scotch Eggs Replace the chilli sambal with a curry sauce. To make the curry sauce, heat oil in a pan and add cumin seeds, curry leaves, sliced onions, garlic and ginger. Cook until the onions are softened and then add turmeric, chilli powder, garam masala and tomato paste. Stir to combine and cook for a few minutes. Add water and bring to a simmer. Simmer for 10 minutes before stirring in the coconut and chopped coriander. Serve with the halved or quartered scotch eggs.
Coconut Rice - Coconut rice is the perfect accompaniment to this spicy prawn scotch egg dish. It is a mild, sweet and nutty side dish that complements the bold flavours of the sambal and the crunchy texture of the scotch egg. The coconut rice also helps to balance out the heat from the chilli and the richness of the prawn paste.
Mango Salsa:
Mango Salsa is the perfect accompaniment to this spicy prawn scotch egg dish. The sweetness of the mango and the tangy lime juice in the salsa will help to balance out the heat from the chilli and the richness of the prawn paste. It also adds a refreshing flavour to the dish and the crunchy texture of the salsa will contrast nicely with the softness of the scotch egg.
FAQ
Q: What type of oil is used for deep frying?
A: Peanut oil is used for deep frying in this recipe.
Q: How long should I deep fry food?
A: The amount of time to deep fry food depends on the type and size of the food. Generally, food should be fried for 2-3 minutes until golden brown.
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Fun facts:
The dish was created by Adam Liaw, winner of the second season of MasterChef Australia. Adam is a renowned chef, author and television presenter.
The dish is inspired by Iron Chef Hiroyuki Sakai, a famous Japanese chef who has won numerous awards and is a member of the prestigious Iron Chefs organization.