Thai Scotch Eggs with fresh plum sauce

    50 min

    I got this idea from one of my favourite Thai dishes, Kai-look-Keuy, which is means Son in law's egg (don't ask me why). It is just the boiled eggs fried in crisp batter with caramelised tamarind sauce. For my recipe, I added minced pork in special seasoning to create the dish which is more substantial, a bit of the punch, the sweet and freshness of the plum sauce will lift the dish up!


    Yorkshire, England, UK
    1 person made this

    Serves: 2 

    • For the Scotch eggs
    • 1 fresh egg
    • 250g minced pork
    • 2 tablespoons fish sauce
    • 1 tablespoon honey
    • 1 tablespoon breadcrumbs
    • 1 tablespoon oyster sauce
    • 1 red chilli, chopped
    • 1 teaspoon chopped garlic
    • 5 to 6 basil leaves, chopped
    • 2 medium boiled eggs
    • 150g plain flour
    • 1 teaspoon baking powder
    • 150ml milk
    • 150ml water
    • 1 pinch of salt
    • 350ml vegetable oil
    • For the plum sauce
    • 2 ripe plums, stoned and cut into wedges
    • 2 tablespoons honey
    • 1 teaspoon chopped garlic
    • 1/2 teaspoon red chilli, chopped
    • 1 teaspoon chopped root ginger
    • 2 to 3 fresh mint leaves
    • 1 teaspoon fish sauce

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Crack the egg into the minced pork in a bowl. Add 2 tablespoons fish sauce, honey, breadcrumbs, oyster sauce, 1 teaspoon red chilli, garlic and basil. Mix well and divide into 2 portions.
    3. Put the flour in another mixing bowl and add baking powder, milk, water and salt. Whisk the batter until smooth, about 2 minutes.
    4. Lay a piece of cling film on a chopping board then spread half of the pork mixture large enough to wrap the egg. Put an egg in the middle. Pull all the corners of cling film together, this should create the pocket and the mince will wrap around the egg easily. Twist the top to tighten.
    5. Remove the cling film. Dunk the Scotch egg into the batter mix.
    6. Heat the oil in a frying pan to medium to high heat. Fry the Scotch egg until crisp and golden in colour. Transfer the semi-cooked Scotch egg on the baking tray and put it in the preheated oven. Repeat with the second Scotch egg.
    7. Bake the Scotch eggs until no longer pink in the centre, about 20 to 25 minutes. Don’t worry if some of the liquid comes out, the outside should still be be crispy.
    8. While the eggs are in the oven, make the plum sauce. Put the plums, honey, garlic, 1/2 teaspoon chilli, ginger, mint leaves and 1 teaspoon fish sauce in the blender. Blend until the ingredients are ombined. Transfer to a small pan and simmer until thickened, about 15 to 20 minutes.
    9. Take the Scotch eggs out of the oven, serve with salad and plum sauce. Enjoy!

    See it on my blog

    Thai Food Make Easy

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