‘Scotch’ Eggs with an Oriental Dip

Name: ‘Scotch’ Eggs with an Oriental Dip
Yield: Makes 24
Ingredients: 100 g (4 oz) prawns, shelled; 100 g (4 oz) crabmeat; 24 quail eggs; 100 g (4 oz) cooked salmon; 1 tablespoon chives, finely chopped; 1 tablespoon coriander, finely chopped; salt; pepper; breadcrumbs; oil for frying; 1 tablespoon basil, finely chopped; 2 free-range egg whites; 1 clove garlic, peeled and crushed; 1 teaspoon Dijon mustard, or ½ teaspoon wasabi paste; 1 fresh red chilli, seeded and chopped; 1 teaspoon freshly grated ginger; 1-2 tablespoons light muscovado sugar; 1 tablespoon rice or sherry vinegar; 100 mls (4 oz) groundnut oil; 2-3 tablespoons soy sauce; 1 tablespoon toasted sesame oil

Preparation info

Makes
24

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

24 quail eggs
100 g (4 oz) cooked salmon
100<

Starter
Pescatarian
Spicy

Method

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