Scotch Egg

Satay Lilit Scotch Egg with Sambal Goreng Terasi

Cheffie Series

Are you looking for a new and exciting dish to add to your recipe collection? Look no further than Satay Lilit Scotch Egg. Satay Lilit is a traditional Balinese dish sure to impress your taste buds. This savoury dish is made with a blend of ground fish and spices, shaped into small lemongrass sticks and grilled to perfection. I’m combining these flavours with a traditional British dish, a scotch egg.

Indonesia is known for its rich and diverse culinary heritage, and one dish that perfectly blends traditional Indonesian flavours with a classic British dish is the Scotch egg. This delicious snack is made with a soft-boiled quails egg wrapped in a spicy meat mixture and a crispy coating.

These flavourful Scotch eggs are served with a chilli shrimp sambal, Sambal Goreng Terasi. This chilli sambal is cooked down to the oil splits and gets a super umami flavour. It’s the bomb.

In this blog post, we'll share with you a recipe for Scotch eggs that incorporates the delicious flavours of Indonesia, such as lemongrass, ginger, and chilli. Whether you're a fan of traditional Scotch eggs or just looking for a new and exciting dish, this recipe is sure to please. So, let's get cracking and start making some delicious Scotch eggs with an Indonesian twist!

Philli xoxo

---

Serves 4

Ingredients

Satay Lilit Scotch Eggs

250g Prawns

1 shallot, finely minced

3 cloves garlic, minced

2 tsp galangal, minced

1/4 teaspoon turmeric powder

1/2 tsp coriander powder

1/2 tsp shrimp paste

2 kaffir lime leaves, finely chopped

1/4 lemongrass stalk, finely chopped

1/2 Thai red chilis remove stems, finely chopped

4 Sausages

1 tbsp desiccated coconut flour

1 tsp brown sugar

200g Panko BreadCrumbs

12 Quails Eggs

2 Eggs, whisked

100g Flour

400ml Oil for Frying

Dried Lemongrass to serve

Sambal Goreng Terasi

5 g dried red chillies.

10 g fresh red chillies.

1 small-sized red onion, diced

2 garlic cloves, minced

2 medium-sized tomatoes, diced

1 tsp galangal minced or paste

1/2 lemongrass, sliced

1 bay leaf, torn

1/2 tsp salt

1 tsp shrimp paste

1 tsp sugar

60ml / 4tbsp cooking oil

Method

1. For the mince blend prawns, shallot, garlic, galangal, turmeric powder, coriander powder, shrimp paste, lime leaves, lemongrass, and chillies into a fine paste. Mix through the meat from the sausages, coconut flour and brown sugar.

2. Boil the quails eggs in water with a little baking powder for 1 min 30 secs. Remove and put in ice water and allow to fully cool before peeling.

3. Wrap the sausage mince around the quails and eggs and then bread in flour, eggs and breadcrumbs before frying at 160c for 5-8 mins until the mince is fully cooked. These can be made a head and fried to serve.

4. For the sambal, soak dried chillies in hot water before blending all the ingredients. Cook in a frying pan for 30-40 mins on medium-low until thick and the oil has split out of the sauce.

5. Serve the Scotch eggs with the sambal. Hope you enjoy it! Philli xoxo