SCOTCH EGGS

INGREDIENTS:

1.    6 large eggs

2.   1 cup flour/maida

3.   1 cup breadcrumbs

4.   1/2 kg chicken mince/mutton mince/sausages (you can use any meat of your choice)

5.   2 Tsp. pepper powder

6.   1 Tsp. mustard paste

7.   2 Tbs. finely chopped spring onions

8.   2 Tbs. finely chopped garlic

9.   2 Tsp. paprika powder

    10. Salt to taste

    11. 1 egg for crumbing

    12. Oil for deep frying

Method:

1.    Soft boil the eggs for four minutes in water. Remove and keep in iced water.

2.   Put the mince in a mixing bowl, add spring onion, garlic, salt, pepper powder, mustard paste, paprika powder and mix well.

3.   Peel the eggs carefully.

4.   Place a piece of cling wrap on the work top, take a portion of the mince mixture and spread on it evenly. Place an egg in the center and coat the mince evenly around the egg. Shape into a ball making sure the egg stays in the center. Repeat the same for all the eggs.

5.   For the coating, break an egg into a bowl, add salt and whisk. Spread breadcrumbs on a plate.

6.   Heat oil in a wok.

7.   Dust some flour on the balls, then dip them in egg and then in breadcrumbs. Shake off the excess crumbs. Slide them into hot oil and deep fry in moderately hot oil till they are golden or till the mince is cooked. Drain on absorbent kitchen paper.

Cut into half, place on a serving plate and serve hot with a sauce of your choice.

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