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Vietnamese Scotch Egg with Lemongrass Mayo

Get ready to cook

Method: 

1. Boil and carefully shell 6 hard boiled eggs.

2. In a bowl, mix pork with Lemongrass Sambal Paste and chopped mint. Divide into 6 equal portions and flatten each portion into a circle. Place an egg in the middle and encase the egg in the mince.

3. Place flour, breadcrumbs and beaten eggs in 3 separate bowls. Dust each encased egg in flour, brush with beaten egg and roll in breadcrumbs.

4. Deep fry each egg for 4-6mins or until golden and cooked. Drain on kitchen paper.

5. For dip, mix Lemongrass Sambal Paste with mayo. Serve scotch eggs with dip.

Ingredients:

75g Lemongrass Sambal Paste

6 large eggs 

2 large eggs, beaten

500g pork mince

15g chopped mint

50g plain flour

150g breadcrumbs

 

Dip

30g Lemongrass Sambal Paste

60g mayonnaise (OR sweet chilli sauce)

Photo Credit: wooton King -  creative commons

About this dish
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6 Scotch Eggs

2 Medium

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Serves:

Lemongrass Sambal Paste

Chilli Rating:

Product:

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