Katta sambol scotch eggs

Chilli and eggs are a perfect match so pairing these classic British picnic snacks with katta sambol, a spicy Sri Lankan condiment, makes perfect sense. Katta sambol is available from Indian food shops.

Credit: Feast Magazine

• makes

  4

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Mid

Ingredients

• 6 eggs (4 soft-boiled, 2 lightly beaten)
• 35 g (¼ cup) plain flour, plus extra, to dust
• 500 g beef sausages, skin removed
• 1 small onion, finely chopped
• 2 tbsp katta sambol 
• 2 tsp fish sauce
• 2 cm piece ginger, grated
• 200 g (2 cups) panko breadcrumbs
• vegetable oil, to deep-fry
• coriander and red onion salad, to serve

Instructions

Peel soft-boiled eggs and dust with flour.

Place sausage mince, onion, 1 tbsp sambol, fish sauce and ginger in a bowl. Using your hands, knead until combined and smooth. Season with salt and pepper and divide mixture into 4 portions.

Flatten one portion of mixture in the palm of your hand until 1cm thick. Spread with 1 tsp sambol and place a boiled egg in the centre. Mould mince around egg to enclose, ensuring there are no cracks. Repeat with remaining mince, sambol and eggs.

Whisk lightly beaten eggs with 1 tbs water in a shallow bowl. Place flour and breadcrumbs in 2 separate bowls. Working with one egg at a time, dip scotch eggs in egg mixture, then flour mixture, then coat in breadcrumbs. Repeat with remaining eggs.

Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in 2 batches, gently drop eggs into oil and fry, turning halfway, for 6 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Serve with coriander and red onion salad.

Recipe inspired by ingredients found at Indian Foods 14 Jingili Terrace, Jingili, NT, [phone].

Photography by Alan Benson.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.