Scotch Eggs in Tamarind Sauce.
The scotch eggs need no introduction but you may be a little surprised with what I have done here. These eggs may look like the traditional scotch eggs but that's where the similarities end. The taste profile of these eggs is definitely Thai; sweet, sour, spicy and savoury, everything you'd associate with Thai cuisine. This recipe is based on the more well known 'Son in Law Eggs'. This curiously named dish has many intriguing stories behind it, some believe that it's a warning to sons in law not to treat their wives poorly. The eggs are boiled and then deep fried, so I guess that's what would become of the son in law if he was to mistreat his wife. As a mum of 2 beautiful girls I'd better start perfecting this recipe for future use.
The scotch eggs.
In a large bowl, put in
-20 dry Shitake mushrooms, add
-cold water.
Leave aside for 30 minutes to soften.
But substitute with 100g fresh chestnut mushrooms if you prefer.
Vegetables.
-2 cloves chopped garlic.
-2tbsp chopped ginger.
-3 chopped spring onions.
-2tbsp chopped coriander.
-1 carrot, finely chopped.
The sauce.
-2tbsp oyster sauce.
-2tbsp soy sauce.
-1tbsp sesame oil.
-1tsp white pepper.
-pinch of salt.
The eggs.
4 eggs, boiled and peeled.
The pork.
-500g mince pork, add
-the sauce,
-the vegetables,
-finely chopped mushrooms.
Mix well and refrigerate until needed.
Divide into 4 equal portions.
Encase the eggs in the pork mixture.
Deep fry until cooked through.
I cooked mine in the Airfryer at 180c for 20 minutes.
The tamarind sauce.
In a small saucepan, put in
-150ml water,
-2 red chillies,
-2tsp tamarind purée,
-1tbsp soy sauce,
-1tbsp oyster sauce,
-1tbsp brown sugar.
Leave to simmer for around 10 minutes or until thick and glossy.
Taste and adjust the seasoning.
For the onions.
-1 sliced onion,
-2 cloves sliced garlic.
Deep fry until crispy.
Drain well and leave aside.
To serve.
Slice the scotch eggs.
Spoon on the sauce.
Top with crispy onions.
Sprinkle over sliced spring onions.
Serve with rice.
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