1.Marinate your pork mince in a large bowl, add the pork followed by garlic, ginger, chilli, soy sauce, fish sauce, sugar and the Mi Goreng seasoning. Combine with your hands to ensure the ingredients are completely combined. Cover with cling film and place in the fridge for an hour.
2. Boil your Mama Noodles till very aldente, drain, then add the rest of the Mi Goreng spice packs as seasoning. Give it a toss to make sure to coat every noodle.
3.Then cook your eggs, bring a saucepan of water to a rolling boil, slowly lower the eggs into the water with a spoon and cook for 4-5 min for a soft, yolk centred egg. Once cooked, remove from the pot and place into an ice bath. When the eggs are cool enough to handle, peel and set to one side, ready to be coated.
3.Then divide your pork mince into 4, on a flat surface, flatten out your pork mixture and wrap around your egg, creating a nice even layer of pork all the way around the egg. Do the same with all your eggs and place on a baking tray. Refrigerate for 30 min to allow it to firm.
4.Wrap your scotch egg in the seasoned Mama Noodles.
5.Once all the eggs are wrapped, add to a heavy based pan with oil at 170 degrees. Cook until golden brown, about 6-7 mins. When cooked, remove and place on a wire rack and garnish with chilli and coriander.
6.Before serving, make your dipping sauce, in a small pan combine lime juice, soy sauce, curry powder, peanut butter and coconut milk. Bring to a simmer over medium heat and stir, cook for 5 mins and then remove from heat.
7.Slice your delicious scotch eggs in half and enjoy with the warm satay dipping sauce!