‘Scotch’ Eggs with an Oriental Dip



  • 24 quail eggs
  • 100 g (4 oz) cooked salmon
  • 100 g (4 oz) prawns, shelled
  • 100 g (4 oz) crabmeat
  • salt
  • pepper
  • 1 tablespoon chives, finely chopped
  • 1 tablespoon coriander, finely chopped
  • 1 tablespoon basil, finely chopped
  • 2 free-range egg whites
  • breadcrumbs
  • oil for frying


  • 1 fresh red chilli, seeded and chopped
  • 1 teaspoon freshly grated ginger
  • 1 clove garlic, peeled and crushed
  • 1 teaspoon Dijon mustard, or ½ teaspoon wasabi paste
  • 1 tablespoon rice or sherry vinegar
  • 1-2 tablespoons light muscovado sugar
  • 1 tablespoon toasted sesame oil
  • 2-3 tablespoons soy sauce
  • 100 mls (4 oz) groundnut oil


Boil the quail eggs for 3 minutes. Cool and shell.

Separately process the fish with a little seasoning and herbs – salmon with the chives, prawns with the coriander and crab with the basil.

Whisk the egg whites lightly, and divide among the three mixtures, using them as a binder. Use each mixture to wrap 8 quail eggs. Roll them in the breadcrumbs, and chill for an hour or so to firm them up.

Heat a pan of groundnut or sunflower oil to 170°C/325°F, and fry the eggs until golden brown. Drain. Mix the ingredients together for the spicy oriental dip and serve with the eggs.