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
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
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 )
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