Prawn Toast Scotch Eggs
We absolutely loved cooking up this hybrid snack with our little boy 'Mini Oink'! Two of his favourite snacks coming together as one, there was no way he was going to say No to helping with these!
These were absolutely delicious and would make a great appetiser or snack! The recipe makes 12, we would recommend making double, they're THAT good!!
*if you have 'raw/uncooked prawn crackers you could blitz them up and go 50/50 on with the panko crumb for a twist on the coating
Ingredients
- 12 quail eggs
- 200g raw king prawns, shelled and peeled
- 250g Pork Mince
- 2 tsp Honey Chilli Seasoning
- 3 garlic cloves, finely chopped
- 1 tbsp grated fresh ginger
- 1 tsp toasted sesame oil
- 1 tsp light soy sauce
- 5 spring onions, finely chopped
- 200g panko breadcrumbs
- 150g plain flour for coating
- 3 medium free-range eggs, beaten
- Groundnut or vegetable oil for deep frying
- Bowl of iced water
Method
- Bring a small pan of water to the boil. Meanwhile make a bowl of iced water and have it on standby. Lower the quail eggs into the boiling water and simmer for 2 minutes. Using a slotted spoon, scoop out the eggs and put them in the iced water. Leave to cool for 5 minutes, then peel the eggs and set aside.
- Put the prawns, pork, ginger, Honey Chilli Seasoning, sesame oil and soy sauce in a food processor and whizz until you have a coarse, sticky paste. Mix in the spring onions, then divide the prawn and pork mixture into 12 equal portions.
- Put the panko crumb into a shallow bowl, put the plain flour and beaten eggs into 2 more separate shallow bowls.
- Wrap each quail egg in a portion of the prawn and pork mixture. The easiest way to do this is by rolling it into a ball, then flattening it into a disc large enough to wrap around the egg. Gently press the edges together over the top of each egg to seal, being careful not to squash the delicate egg inside.
- Once all the eggs have been wrapped in the prawn mixture, roll them first in flour, then coat in the beaten egg, then roll in the breadcrumb mix. For extra crunch, roll in egg and breadcrumbs again.
- Heat the oil a deep, heavy-based saucepan (no more than half-full) to 180°C. (If you don’t have a digital probe thermometer a cube of bread added to the pan will turn golden in 30-40 seconds at this temperature.) Line a baking tray with kitchen paper. Use a slotted spoon or frying basket to lower the scotch eggs into the hot oil, then fry, in batches, for 3 minutes. Lift out carefully using the slotted spoon/frying basket and set on the lined tray to drain. Serve warm as a tasty treat, perfect for Chinese New Year!
