The Royal Chef At Home: Easy Seasonal Entertaining

THAI RED CURRY SCOTCH EGGS WITH SWEET CHILI SAUCE

TRUST AN ENGLISHMAN TO REWORK THE SCOTCH EGG IN EVERY POSSIBLE WAY. MAKES 4 EGGS

FOR THE CHILI SAUCE 3 tablespoons chili paste 2 teaspoons minced garlic 1 cup rice wine vinegar cup water cup sugar 1 teaspoon salt 4 teaspoons cornstarch

4 large eggs, hard boiled and shelled 8 ounces ground pork 1 tablespoon Thai red curry paste ¼ cup fresh cilantro, finely chopped Salt and freshly ground white pepper

½ cup flour, seasoned with salt and freshly ground black pepper 2 eggs, beaten with 2 tablespoons milk 1 cup panko or dried breadcrumbs 1 cup peanuts, finely chopped (optional) Vegetable oil, for deep frying 4 tablespoons chopped cilantro

1 Mix the ground pork with the Thai red curry paste and cilantro in a bowl and season with salt and white pepper. Divide into 4. 2 Dry each egg with paper towel and then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers the egg. Place in the refrigerator to firm up for 10 minutes. 3 Prepare a crumbing station by adding flour to a wide bowl. In another bowl beat the two eggs with milk. On a large plate combine the peanuts with the breadcrumbs. Roll each one first in the flour, then in the beaten egg, making sure it is completely coated. Then finally roll in the breadcrumbs/peanuts to completely cover.

4 Preheat the oven to 350ºF. Heat the pan of oil to 350ºF. Carefully place each Scotch egg into the hot oil and deep-fry until golden and crisp, remove to a roasting pan and place in the oven until the pork coating on the eggs is completely cooked through. To serve, cut each egg into four quarters and arrange on a tray. Drizzle the chili sauce over top and garnish with chopped cilantro. Serve hot. 5 FOR THE CHILI SAUCE Combine everything in a small sauce pan and mix. Once blended, bring to a boil, reduce heat and simmer about 5 minutes.

102 THE ROYAL CHEF AT HOME