Instructions

Nam Prig Noom

To prepare the Nam Prig Noom, place chillies, whole garlic and whole shallot onto hibachi, grill and turn each element until well charred. Remove and allow the ingredients rest to make it easier to peel. Peel the green chillies, garlic and shallot, removing all charred skin and place in a small food processor with the remaining ingredients. Process until a salsa like texture is achieved. Set aside.

Scotch Egg

Heat a deep fryer to 170°C.
To prepare the Scotch Egg, bring a saucepan of salted water to the boil. Add eggs to a saucepan of water and bring to the boil. Boil for 6 ½ minutes. Transfer the eggs into a bowl of iced water immediately and cool for 5 minutes. Peel the eggs under running water. Set aside.

Sai Oua -Thai Sausage

To prepare the Sai Oua, combine all ingredients except for the pork mince and minced pork fat into the food processor. Process until smooth and well combined, scraping down the sides and re-blending, if necessary. Add the mixture to a bowl with the pork mince and minced pork fat. Using hands, mix well until thoroughly combined. Cover and set aside in fridge for 5-10 minutes. Prepare three small bowls and add the flour, beaten eggs and panko crumbs into separate bowls. Add the kaffir lime and ground black pepper to the panko crumbs and mix well. To wrap the egg, prepare a square piece of cling film on the bench and a piece of baking paper. Weigh 100g of chilled sai oua mixture, shape into a ball and lay onto the cling film. Flatten with the baking paper into an even circle approximately 15cm in diameter and 4-5mm thick. Remove the paper and place a boiled egg into the center of the flattened disc. Collect the cling film up on each side to help you wrap the mixture around the egg, then gently use your hands to mold the mixture evenly around the egg. Dip each scotch egg in flour, then beaten egg, then the panko crumbs. Repeat for remaining eggs. Deep fry the eggs for 5 ½ minutes. Allow to drain on paper towel for 5 minutes. To prepare the Nam Prig Noom Mayo, combine all the ingredients into a cannister of a stick blender. Place blender head on top of the yolk and blend until the whole mixture is emulsified. Transfer into a squeezy bottle. Serve each sai oua scotch egg with several dollops of mayo, caviar and 1-2 tsp of nam prik noom. Serve with a squeeze of finger lime caviar.

Thai-flavoured Scotch Egg

Prepare three small bowls and add the flour, beaten eggs and panko crumbs into separate bowls. Add the kaffir lime and ground black pepper to the panko crumbs and mix well. To wrap the egg, prepare a square piece of cling film on the bench and a piece of baking paper. Weigh 100g of chilled sai oua mixture, shape into a ball and lay onto the cling film. Flatten with the baking paper into an even circle approximately 15cm in diameter and 4-5mm thick. Remove the paper and place a boiled egg into the center of the flattened disc. Collect the cling film up on each side to help you wrap the mixture around the egg, then gently use your hands to mold the mixture evenly around the egg. Dip each scotch egg in flour, then beaten egg, then the panko crumbs. Repeat for remaining eggs. Deep fry the eggs for 5 ½ minutes. Allow to drain on paper towel for 5 minutes.

Nam Prig Noom Mayo

To prepare the Nam Prig Noom Mayo, combine all the ingredients into a cannister of a stick blender. Place blender head on top of the yolk and blend until the whole mixture is emulsified. Transfer into a squeezy bottle.

Assembly

Serve each sai oua scotch egg with several dollops of mayo, caviar and 1-2 tsp of nam prik noom. Serve with a squeeze of finger lime caviar.

MasterChef Nat's Thai Scotched Eggs

MasterChef Nat's Sai Oua Scotch Egg & Nam Prig Noom

Ingredients

Instructions

Traditional, but not