Thai food recipes: Thai-style scotch eggs with pickled cucumber

As part of our Master Chef Turns Master Tour Guide series, Chef Nawamin (aka Dr Boss) brings you this quick and easy recipe for Thai-style scotch eggs served with pickled cucumber.

Ingredients

Serves 4 portions

For the curry paste

• 5 Thai bird’s eye chillies  
• 4 cloves of garlic
• 4 shallots 
• 1 stem fresh galangal 
• 2 stems of lemongrass 
• 1 stem fresh turmeric 
• ½  tbs of black peppercorns
• ½ tbs of sea salt flakes

For the scotch eggs

• 2 tbs of the yellow curry paste
• 400g of minced pork
• 1 egg for the mixture 
• 1 tsp of sea salt
• 2 tbs of plain flour
• 4 large hen eggs for boiling

For the deep frying

• 1 cup of plain flour
• 2 eggs
• 1 cup of panko breadcrumbs
• Vegetable oil for deep frying

For the pickled cucumber

• 50 ml of white wine vinegar
• 2 tbs of caster sugar
• 1 tsp of sea salt 
• 1 whole cucumber
• 2 red chillies
• 1 banana shallot
• 10g of fresh coriander 

Method

For the curry paste

• Chop the chillies, garlic, shallots, galangal, lemongrass, turmeric 
• Grind the black peppercorns and salt, then add all the chopped herbs into a pestle and mortar and pound into a smooth paste 
• Remove the curry paste from the mortar and leave it aside

For the scotch eggs

• Boil the eggs for 6 minutes, then leave them in cold water before peeling the shell off
• Mix the minced pork with the yellow curry paste, an egg and plain flour, season with sea salt 
• Wrap the soft boiled egg inside the mixture around 1 cm thick and leave in the fridge to chill for 10 minutes 
• Dust the scotch eggs with plain flour, dip in beaten eggs and coat with the breadcrumbs
• Deep fry at 180c for around 5 minutes until golden brown

For the pickled cucumber

• Add vinegar, sugar and salt in the saucepan and bring it to the boil
• Leave the pickle water to cool down in the salad bowl
• Slice the cucumber, chillies and shallots, pick the coriander leaves
• Add all the vegetables to the pickle water and leave them to pickle for 10 minutes
• Serve the pickled cucumber with the scotch eggs

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Follow the adventures of Dr Boss on his travels around Thailand on the Fan Club Thailand Facebook and Instagram channels.