A mashup of two of Britain's most loved dishes.
Done in 45 minutes
Serves 4
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250graw king prawns
1 inchginger
2garlic cloves
2spring onions
2 tbspsoy sauce
1red chilli
1 tspsesame oil
1 tspfish sauce
4eggs
50gplain flour
2eggs, beaten
100gpanko breadcrumbs
1 tbspblack sesame seeds
Vegetable oil
Sweet chilli and spring onions, to serve
A sesame prawn toast scotch egg! A crispy sesame crust, aromatic prawn filling, and jammy eggs served with sweet chilli. A dream!
Start by adding everything for your prawn mix to a food processor. Pulse until everything is fairly smooth and combined. Set aside.
Boil your eggs - if you want a runny yolk after frying, boil the eggs for 5.5 minutes. Plunge into ice water, then carefully peel the shells.
Prepare your breading station - flour, beaten egg, and panko mixed with black sesame. Lightly dust the egg in flour.
Place a dollop of the prawn mix onto some oiled cling film, then wrap around the floured egg.
Once it's shaped to your liking, remove the cling film and coat in flour once more. Drop into the egg, then the sesame panko mix. Repeat with the remaining eggs.
Preheat the oil to 180 C. Carefully drop into the pre-heated oil, and fry until evenly golden brown and crisp. Drain on a paper towel or rack lined baking sheet.
Slice in half, serve with sweet chilli and spring onions, and enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
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