If son-in-law eggs and scotch eggs had a love child, this would be it. This spicy egg belongs on a breakfast table as much as it does with drinks at a bar. Use store bought nuoc cham dipping sauce if you don't have the time or inclination to make it.
rice bran or vegetable oil for deep-frying
¼ cup each chopped mint and coriander, to serve
¼ cup fish sauce
¼ cup rice vinegar
2 tbsp palm sugar
2 garlic cloves, finely chopped
½ red chilli, finely chopped (deseed if you want less heat)
2 tbsp lime juice
450g chicken mince (ask your butcher for a mix of breast and thigh meat)
2 tsp quality green curry paste (I used Simon Johnson brand)
¼ cup finely chopped coriander
¼ cup finely chopped mint
1 tsp finely grated lemongrass (white part only, no pulp)
1 tsp soy sauce
1 tsp fish sauce
1 tsp brown sugar
1 cup flour
¼ cup milk
1 cup panko breadcrumbs
1 tsp salt
¼ tsp ground ginger
1. To make the dressing, place fish sauce, vinegar, sugar and water in a pan over medium heat and stir to combine. Bring mixture to just below boiling point, then set aside to cool. Once cool, add garlic, chilli and lime juice and stir to combine.
2. Add the egg wrap ingredients to a bowl and using your hands, knead the mixture until fully incorporated. Turn mixture out onto a large sheet of baking paper, cover with another piece of baking paper and roll out to 2mm-3mm thick. Place in the fridge until ready to use.
3. Bring a large saucepan of water to a rolling boil. Carefully lower the six eggs in and boil for five minutes (this is for a runny yolk, see par-boiling tips above). While the eggs are cooking, prepare a bowl of ice and water. At the five-minute mark, immediately transfer the eggs to the ice bath.
4. In three smaller bowls, set up your coating station. Add the flour to the first bowl and season generously with salt and pepper. In the second bowl, whisk together the egg and milk with a fork. In the third bowl add the panko crumbs, salt and ginger.
5. Peel the par-boiled eggs. Working one at a time, wrap an egg in the chicken mince mixture to fully encase it, using the baking paper to help you fold the mixture around the surface. Press gently into place. Roll the egg in the flour, dip into the beaten egg mixture then roll in the panko crumbs until completely coated. Repeat with remaining eggs.
6. Heat a deep fryer filled with oil to 170C. Alternatively fill a large saucepan with 10cm-15cm of oil and bring to about 170C. Fry the eggs in batches of two for about five minutes or until golden and crisp. Remove using a slotted spoon and shake slightly to remove excess oil, or drain on paper towel. Serve with the nuoc cham and chopped herbs.
A quick guide for par-boiling the eggs
For yolks with a melted butter-style ooze, five minutes followed by an icy plunge in a bowl of water and ice is perfect.
Slight resistance and just cooked through: Six minutes. Don't forget the ice bath.
If you want the yolk and white to be the same consistency, go for about six minutes and 20 seconds. Still give it a bath.
If frying the scotch eggs in a saucepan instead of a deep-fryer, test the oil is hot enough by tearing a small piece of bread and popping it into the oil – it should bubble and crisp on the surface. Alternatively, use a kitchen thermometer to check the temperature (170C).
Find more of Katrina Meynink's recipes in the Good Food Favourite Recipes cookbook.