+44 208 068 8001
67 Wingate Square, London, SW4 0AF

© The Street Food Company 2019

LET YOUR TASTE BUDS TRAVEL!

Vietnamese Scotch Egg with Lemongrass Mayo

Get ready to cook

Method: 

1. Boil and carefully shell 6 hard boiled eggs.

2. In a bowl, mix pork with Lemongrass Sambal Paste and chopped mint. Divide into 6 equal portions and flatten each portion into a circle. Place an egg in the middle and encase the egg in the mince.

3. Place flour, breadcrumbs and beaten eggs in 3 separate bowls. Dust each encased egg in flour, brush with beaten egg and roll in breadcrumbs.

4. Deep fry each egg for 4-6mins or until golden and cooked. Drain on kitchen paper.

5. For dip, mix Lemongrass Sambal Paste with mayo. Serve scotch eggs with dip.

Ingredients:

75g Lemongrass Sambal Paste

6 large eggs 

2 large eggs, beaten

500g pork mince

15g chopped mint

50g plain flour

150g breadcrumbs

 

Dip

30g Lemongrass Sambal Paste

60g mayonnaise (OR sweet chilli sauce)

Photo Credit: wooton King -  creative commons

About this dish

6 Scotch Eggs

2 Medium

Serves:

Lemongrass Sambal Paste

Chilli Rating:

Product:

You might also like to try

Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Smashed Ginger & Black Beer Braised Pork Belly

 Chilli:

1 Mild

Ingredients:

6

Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Cider Ribs with Chocolate Mole-Honey Glaze

 Chilli:

1 Mild

Ingredients:

5

Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Indonesian Braised Pork Tacos with Grilled Pineapple

 Chilli:

2 Medium

Ingredients:

9