Tropical Scotch Eggs

This British classic gets a South East Asian treatment ! My obsession of eggs and quail eggs knows no bounds. Combined with my version of Asian wonton fillings used as the “sausage”  and my mother’s special Tamarind & Lemongrass Agrodolce (that’s sticky sweet & sour sauce for you non pretentious peoples ), you get a new twist to something familiar. Perfect for appetizer or as a bar snack. Its truly British in its conception but with the complexity of South Asian flavors. An excellent example of what I call colonial cuisine. A true fusion where the whole is greater than the sum of its parts.

Tropical Scotch Eggs

Servings:  (18 eggs)


1 pack of 18 Quail eggs

Homemade “Sausage”

1 lb Ground Turkey

1 lb Ground skinless pork belly ( ask your chinese butcher to ground it for you )

1 bulb of garlic, bruised, peeled & chopped

¼ chopped scallions

1  tbs fish sauce

3 tbs soy sauce

2 tbs tapioca flour

1 egg

2 tbs roasted sesame oil

1 tbs ground white pepper

Salt to taste

Tamarind Lemongrass Agrodolce

2 cups sugar

1/2  cup water

6 cloves of garlic,

2 tbs salt

6 dried chilis

4 stalks of fresh lemongrass

2 tbs  100% pure tamarind pulp

6 tbs peanut oil

Additional salt to taste


3 cups of bread crumbs

2 cups of flour seasoned with salt & pepper

2 eggs, lightly whipped

Oil for frying  ( I like to use Grapeseed or avocado oil )

Dijon Mustard


  • Prepare the Sausage - Heat up sesame oil and saute garlic very briefly, set aside.

  • Mix all ingredients in a bowl , add sauteed garlic. Season to taste. Refrigerate while cooking the eggs.

  • Boil water with a dash of vinegar. Add quail eggs and cook for 1 minute and 45 seconds. Take out from boiling water and put in a bowl of ice water. Leave to cool for 15 minutes.

  • Carefully peel the quail eggs .

  • Take two tablespoons of ground sausage and wrap around the quail eggs. Set all the balls aside. Refrigerate for 15 minutes

  • Dregde in flour, dip in egg wash, roll in breadcrumbs.

  • Heat grapeseed or avocado oil in a deep pan

  • Once oil reach 325-350 degrees, fry the balls until its golden brown. Drain, set aside.

  • Serve with the Tamarind Lemongrass Agrodolce , dijon mustard and pickles