Ingredients (4 servings)
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|
【Curry sauce】
Onion (thinly sliced) |
300 g / 10 oz |
Mushrooms (thinly sliced) |
200 g / 7 oz |
Olive oil |
2 Tbsp |
Water |
600 ml |
S&B Golden Curry Mix 92g |
4 cubes |
Italian parsley |
Desired amount |
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|
【Scotch egg】
Ground beef and pork blend |
300 g / 10 oz |
Onion (minced) |
100 g / 3.5 oz |
Panko (or breadcrumb) |
3 Tbsp |
Egg |
1 |
S&B Golden Curry Mix 92g (finely chopped) |
1 cube |
Salt |
1/4 tsp |
Pepper |
Pinch |
Boiled egg |
4 |
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|
【A】
Flour (for coating batter) |
As needed |
Beaten egg (for coating batter) |
As needed |
Panko (or breadcrumb) (for coating batter) |
As needed |
Oil for deep-frying |
As needed |
Rice |
As needed |
Directions
- Make the curry sauce. Heat oil in a pot over medium heat, and stir-fry the onion and mushrooms.
Once the onion and mushrooms become tender, add water and bring to a boil.
Turn down to low heat and simmer for 7 to 8 minutes.
- Turn off the heat, then break the 4 cubes of S&B Golden Curry Mix into pieces, and stir them in until they are melted.
Turn back to medium heat and simmer for an additional 5 minutes.
Add Italian parsley as desired and allow to simmer.
【Make the Scotch eggs】
- Mix onion with panko (or breadcrumb), then mix the egg, salt, and pepper into the ground beef and pork blend, and add the chopped S&B Golden Curry Mix.
Mix well and divide into 4 portions.
- Coat the boiled eggs with a thin layer of cake flour, then wrap them in the meat from ❶.
Coat the meat-covered eggs with another coat of cake flour, egg, and panko (or breadcrumb), in that order.
Heat the oil for frying to a temperature between 160 and 170℃, then deep-fry the Scotch eggs until they are golden brown.
Allow for any excess oil to drip off the eggs.
- Arrange rice on a dish and pour on the curry sauce.
Cut the Scotch eggs in half and place onto the dish. Serve with lime or pickled red onions as desired.