Kung Pao Scotch Egg with Mango Aioli
Prep Time: 25 minutes
Cook Time: 5 minutes
Makes: 4 servings
INGREDIENTS :
• 1 lb (500 g) medium ground beef, finely minced
• 1 ½ tbsp (22 mL) Thai Kitchen Red Curry Paste
• 3 tbsp (45 mL) Simply Asia Spicy Kung Pao Stir-Fry Sauce
• 1 tbsp (15 mL) Club House Rice Flour, plus more for dredging
• Freshly ground Club House Sea Salts Grinder and Club House Black Peppercorns Grinder, to season
• 4 large chicken eggs, soft boiled
• Egg wash, to coat (2 large chicken eggs + 3 tbsp/45 mL of water)
• Panko bread crumbs, to coat
• Vegetable oil, to deep fry
• Mango Aioli (3 tbsp/45 mL of Thai Kitchen Spicy Thai Mango Dipping Sauce + 3 tbsp/45 mL of mayonnaise)
DIRECTIONS :
1. Place the beef in a medium-size bowl and add the red curry paste, 1 tbsp (15 mL) of rice flour, and spicy Kung Pao sauce. Season with salt and pepper and mix well. Divide the mixture into four.
2. Carefully peel the shells off of the soft boiled eggs, using a teaspoon.
3. Flatten each portion of the meat mixture between two sheets of plastic wrap into a circle and remove the top layer of plastic wrap. Place an egg in the middle of each meat circle and wrap the meat around it.
4. Heat a deep fryer with oil to 350°F (180°C) or place a heavy-bottomed pot of oil over medium heat until it reaches 350°F (180°C).
5. Set up your fry station to coat and fry the scotch eggs. Put some rice flour into a small bowl. In a second bowl, pour in the egg wash. Put panko bread crumbs into a third bowl. Refill as necessary.
6. Roll each meat-coated egg in the rice flour, shaking off any excess. Then dip in the egg wash and roll in the panko, making sure all sides are coated.
7. Fry the scotch eggs for 3-5 minutes or until golden brown. Using a slotted spoon, remove the eggs and place them on a cooling rack over a baking tray. Repeat with the remaining eggs.
8. Serve halved scotch eggs on a bed of greens with the mango aioli.
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