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.

Makes
4

Preparation

20min

Cooking

15min

Skill level

Mid
By
Average: 4.2 (10 votes)
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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

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.

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, (08) 8948 5444.

 

Photography by Alan Benson.