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Prawn Scotch Eggs with a Coconut, Chilli Sambal
Recipe by Adam Liaw
- Steps
- Ingredients
Steps
- Cook the eggs in boiling water for 7 minutes and then chill in iced water until cool enough to handle. Peel.
- For the prawn paste, pound the shallot, garlic and ginger in a mortar and pestle to a paste. Add prawns a little at a time, pounding well and moistening the pestle with fish sauce at regular intervals. When the mixture becomes thick and pasty, pick up the paste with your hand and throw it into the mortar repeatedly and with force, until it feels light in your hand.
- For the prawn paste, pound the shallot, garlic and ginger in a mortar and pestle to a paste. Add prawns a little at a time, pounding well and moistening the pestle with fish sauce at regular intervals. When the mixture becomes thick and pasty, pick up the paste with your hand and throw it into the mortar repeatedly and with force, until it feels light in your hand.
- For the sambal, fry the shallots, garlic, chilli and ginger in the oil until soft. Add the fish sauce, kecap manis and palm sugar and cook for 5 minutes. Add the coconut and cook for a further 2 minutes until the liquid has absorbed. Stir through the chopped coriander. Serve the sambal with halved or quartered scotch eggs.
