Scotch egg with Asian Flavors

For this scotch egg recipe we doing a couple of things not so traditional. We use Asian ingredients to season the xo beef, adding miso and Nori for the breading and making a Gochujang mayonnaise to dip the scotch egg in.

https://youtu.be/nb8osXMG934

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Scotch egg with Asian Flavors

Yield: 5

Author: Traditional, but not

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

Scotch Egg

• 5 eggs
• AP flour
• Panko brad crumbs
• 1 egg
• Some milk
• 1 heap tsp miso paste
• 1 sheet of Nori
• 500 g beef mince
• 1 cm fresh ginger, thinly sliced
• 1 clove garlic, thinly sliced
• 2 spring onions whites, thinly sliced
• 1/2 tsp Thai ginger powder
• 1 Tbsp dark soy sauce
• 1/2 tsp rice vinegar powder
• 1/2 tsp MSG
• 1 tsp salt

Gochujang Mayonnaise

• 1 egg
• 250 ml neutral oil (we used soybean)
• 1 Tbsp Gochujang
• 1/2 tsp rice vinegar powder
• 1 Tbsp sesame oil
• 1 tsp salt
• 1 tsp black sesame seeds (optional)

Instructions

1. Place the eggs gently into a pot of boiling water. Boil for five minutes. Roll the egg occasionally in the first two minute to ensure the egg yolk is at the center of the egg. Remove and transfer to a bowl of ice water. When the eggs are no longer hot, gently remove the shells and set aside.
2. For the meat mixture combine all ingredients well. (beef mince, fresh ginger, garlic, spring onions whites, Thai ginger powder dark soy sauce, rice vinegar powder, MSG, salt)
3. Place one portion of the meat mixture (about 90 - 100 g) on a piece of baking paper and flatten it out with your fingers into a circle. Try to make the outside edge a little bit thinner so its easier to cover the egg.
4. Place the egg in the middle and lift up the four corners of the sheet at the bottom. The meat will adhere onto the egg. Remove the sheet and cover the remaining egg area with more meat by gently pinching it together on top (see video). Try to get it as smooth as possible. Cover with plastic and set aside in the fridge for 10 minutes.
5. For the mayonnaise add all ingredients to a tall measuring cup and use a stick blender to mix. Pull the blender up from the bottom of the cup to get a think texture. Transfer to a bowl and add sesame seeds.
6. For the breading add the Panko breadcrumbs and the roughly chopped Nori sheets into a food processor and blitz till broken down smaller. For the egg part combine one egg, some milk and the miso in a deep plate.
7. Now for the process of breading the balls dip into plain flour, then the egg mixture and finally cover with bread crumbs.
8. Heat oil in a deep pot to to 170°C and gently place the eggs in the oil. Fry for around 5 minutes until the surface becomes light golden brown. Move them around while cooking so the browning is even. Then place on a paper lined plate and season with salt.
9. Enjoy runny egg yolk scotch egg by dipping it in the bright Gochujang mayonnaise.