The Scotch egg, a beloved pub snack, gets a vibrant makeover with Asian flavors. Imagine a perfectly runny egg, nestled within a savory pork mixture bursting with ginger, garlic, and a hint of soy, all wrapped in a shatteringly crisp panko crust. This isn't your average Scotch egg; it's a fusion of British comfort food and Asian culinary flair. We're using a filling inspired by the classic flavors of shumai and gyoza – think ground pork, finely chopped vegetables, and umami-rich seasonings. The panko breadcrumbs, a Japanese staple, provide an extra-crispy coating that's far superior to traditional breadcrumbs. This Asian-style Scotch egg is a delightful explosion of textures and tastes, perfect as an appetizer, a snack, or even a light meal. Get ready for a flavor adventure!
Ingredients:
- 6 large eggs
- 1 lb ground pork
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped cabbage
- 2 tablespoons grated fresh ginger
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sake or rice wine
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon ground white pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Vegetable oil, for frying
Instructions:
- Prepare the Eggs: Gently lower 4 eggs into a pot of boiling water. Cook for 6-7 minutes for a runny yolk. Immediately transfer to an ice bath to stop cooking. Once cool, peel carefully.
- Make the Pork Filling: In a large bowl, combine ground pork, onion, carrot, cabbage, ginger, garlic, soy sauce, sake (or rice wine), sesame oil, sugar, and white pepper. Mix well until combined.
- Assemble the Scotch Eggs: Divide the pork mixture into 4 equal portions. Flatten one portion into a thin, even layer on your palm or between two pieces of plastic wrap. Place a peeled egg in the center and carefully wrap the pork mixture around the egg, ensuring it's completely sealed. Repeat with the remaining eggs.
- Coat the Eggs: Place flour in a shallow bowl. In another bowl, beat the remaining 2 eggs. Place panko breadcrumbs in a third bowl. Dredge each pork-wrapped egg in flour, then dip in the beaten egg, and finally coat thoroughly with panko breadcrumbs.
- Fry the Eggs: Heat about 2-3 inches of vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully lower the Scotch eggs into the hot oil and fry for 5-7 minutes, turning occasionally, until golden brown and the pork is cooked through.
- Drain and Serve: Remove the Scotch eggs from the oil and drain on a wire rack or paper towels. Let cool slightly before slicing in half or quarters and serving.
Optional Dipping Sauce:
- Soy sauce with a dash of rice vinegar
- Sweet chili sauce
- Japanese curry sauce
Nutritional Estimate (per serving, based on 4 servings):
- Calories: Approximately 450-550 kcal (estimated)
- Protein: 25-30g
- Carbohydrates: 20-30g
- Fat: 30-40g
