ASIAN SCOTCH EGGS

Eggs are synonymous to Easter. The mere mention of Easter would bring to mind eggs, chocolate eggs in particular. Easter bunnies and eggs are surely the product of a commercial ploy, much like Christmas and Valentine's Day. I must admit that it won't be fun without them.

For the Christians, Easter has a deeper and more somber meaning. Eggs still play a part but it symbolizes rebirth or resurrection. 

For foodies, Easter means feasting and eggs in many forms, among other things, are usually present.

Scotch eggs, although has roots in England, has universal appeal. It is similar to the Indian Nargisi kofta, the Dutch eierbal, Brazilian bolovo and to meatloaf stuffed with eggs. I take my inspiration on something my Mum used to buy from a Chinese shop and it was called moon balls.

The meat encasing the eggs is pork mince mixed with Asian savoury seasonings, carrots, garlic, onions, and spring onions. The distinct seasoning is five spice powder. It is a mix of star anise, cloves, cinnamon, Szechuan peppercorn and fennel seeds. It is quite heady and is only used in tempered amounts to give a hint of its flavour, which is all that is needed. Served with sriracha, chilli oil or even sweet and sour sauce (recipe here), it is a very satisfying addition to the dinner or snack table.

Ingredients:

4 medium eggs
2 cloves garlic, crushed
1/2 c. chopped onions (1 small onion)
2 tsps. of cooking oil
350 gms. of minced pork
1/2 c. chopped carrots
2 tbsps. chopped spring onions
2 tbsps. soy sauce
1 tbsp. sherry
1 1/2 tbsps. brown sugar
1/2 tsp. salt
1/2 tsp. five spice powder
1/4 tsp. ground black pepper
1 tbsp. corn flour (corn starch)
about 1/3 c. corn flour for dredging
2 eggs, lightly beaten
1/2 c. breadcrumbs (I used Panko)
cooking oil for shallow frying

Method:

Put the garlic and onions in a small microwaveable bowl. Add in the 2 tsps. of oil and stir. Microwave on full power, covered, for 2 minutes. Leave to cool.

Put the pork in a mixing bowl and add in the chopped carrots, spring onions, soy sauce, sherry, brown sugar, salt, five spice powder, black pepper and corn flour. Add in the cooled garlic and onion mixture and mix thoroughly until pasty. Set aside for at least 20 minutes to let the flavours develop.

Boil water in a pot that's big enough to hold the eggs. Put the eggs into the boiling water, carefully letting it touch the bottom of the pan before letting go. 

Simmer on low heat for 7 minutes for soft set yolks, 9 minutes for hard boiled. Prepare a bowl of iced water.

When the eggs are done, transfer to the the bowl of iced water. Leave to cool. Peel.

Divide the pork mixture into four portions. Put one portion into a square of cling film and pat into a flat oval shape. 

Dredge an egg in the corn flour. Set it in the middle of the meat mixture. Gather the four corners of the cling film to enclose the egg. Twist to seal. Take out of the cling film and dredge in corn flour, dip in egg then coat with the breadcrumbs. Coax into an egg shape.

Do the same with the rest of the eggs and pork mixture.

Heat up a frying pan and pour in enough oil for deep frying.

When hot, carefully put in two of the eggs. Fry for about ten minutes turning frequently to keep its rounded shape. 
It is done when well browned, crisped and cooked through. Serve hot.

Store leftovers in the refrigerator.

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