Ingredients
- 4 eggs
- 600 g sausage meat
- 2 tablespoon(s) mustard
- 15 leaves of chopped purple shiso
- 10 leaves of ngo gai
- 1 l of neutral oil
- 400 g of flour
- 400g panko
Preparation
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Mix the sausage meat, mustard and chopped herbs.
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Spread the sausage meat on a work surface on cling film. Cook the eggs for 3 minutes in a pan of boiling water, then peel them carefully.
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Place each egg in the middle of the stuffing and roll them delicately using the plastic wrap which you then remove.
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Heat the oil to 180°C in a saucepan. Roll the eggs in the flour, then the panko, before immersing them in the oil for 3 minutes.
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When the scotch eggs are golden brown, remove them from the oil with a slotted spoon.
