Kaffir Lime and Lemongrass Pork Scotch Eggs

, from Issue #70. December, 2016
Photography by Manja Wachsmuth.
Kaffir Lime and Lemongrass Pork Scotch Eggs

Scotch eggs seem to go in and out of fashion but these gorgeous bundles of flavour should see them back at the top of the list for a grazing option. 

Serves: 8


8 medium (size 6) eggs
700 grams good pork sausages, skins removed
2 spring onions, very finely chopped
2 double kaffir lime leaves (4), very finely chopped
1 large stalk lemongrass, grated on a microplane grater
¼ cup packed coriander, finely chopped
1 tablespoon fish sauce
pinch chilli flakes
1 teaspoon caster sugar
To cook
1 cup plain flour
2 eggs, lightly beaten
1–1½ cups panko crumbs
vegetable oil for frying


Put the eggs in a saucepan of cold tap water to cover by 2cm. Bring to a rolling boil then turn off the heat and cover with a lid. Leave for 5 minutes then drain and cool under cold running water. Crack the shells all over with the back of a teaspoon and peel carefully, as the yolks aren’t fully set. Place back in cold water until ready to use.

Place the sausage meat in a large bowl and add all the remaining ingredients. Use your hands to mix until very well combined. 

Divide into 8 even portions.

Place the flour, eggs and crumbs in three separate bowls and season each one. 

Dry the eggs, then dip each one in flour, shaking off the excess. Take one portion of sausage meat and flatten it in the palm of your hand. Place the egg on top and gently shape and mould the meat evenly around the egg, smoothing it so there are no holes.

Roll in flour, then the beaten egg, followed by the breadcrumbs. Place on a tray and repeat with the remaining eggs. If not cooking immediately, they can be covered at this point and refrigerated for 24 hours. Remove from the fridge 30 minutes before cooking. 

To cook: Fill a deep, medium-sized saucepan half full with oil and heat until it reaches 140°C on a cooking thermometer or until a piece of bread dropped into the oil turns a light golden in 30 seconds. Gently lower 3–4 eggs into the oil and cook for 5 minutes, turning them occasionally until evenly golden. If they are browning too fast, reduce the temperature. 

Lift out with a slotted spoon and drain on kitchen towels. Bring the oil back to 140°C before cooking the next batch of eggs. Serve at room temperature with a sweet chilli jam.