Crispy eggs with pork and prawn

Serve these Asian-style Scotch eggs at your next cocktail party, with a bracing chilli dip on the side.
crispy eggs with pork and prawn
16 Item



1.Cut eggs in half, remove yolks. Mash egg yolks in bowl with fork, add prawns, pork, coconut cream, coriander and sauce; mix well. Divide pork mixture into 16 portions. Shape portions over egg white halves to form egg shapes. Cover, refrigerate 1 hour.
2.Sift flours and sugar into bowl, gradually stir in oil and water, beat to a smooth batter (or blend or process ingredients until smooth). Cover, stand 20 minutes.
3.Dip egg halves into batter, deep-fry in hot oil until browned and cooked through; drain on absorbent paper. Serve hot.

Eggs can be prepared a day ahead. Store, covered, in refrigerator.