Southeast Asian Spiced Black Pudding Scotch Egg

Ingredients

In this Southeast Asian adaptation, the traditional black pudding Scotch egg is enhanced with the addition of Southeast Asian spices, such as lemongrass, ginger, and chili. These spices infuse the black pudding with a vibrant and aromatic flavor profile, giving the dish a unique Southeast Asian twist. We alse have the original recipe for Black Pudding Scotch Egg, so you can check it out.

• 4 hard-boiled eggs 4 hard-boiled eggs
• 300g (10.5 oz) black pudding, crumbled 300g (10.5 oz) black pudding, crumbled
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1 teaspoon fish sauce 1 teaspoon fish sauce
• 1 teaspoon soy sauce 1 teaspoon soy sauce
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the crumbled black pudding, lemongrass, ginger, red chili, fish sauce, and soy sauce. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Divide the black pudding mixture into four equal portions. Take one portion and flatten it in your hand.
3. 3.
   Place a hard-boiled egg in the center of the flattened black pudding mixture. Gently wrap the mixture around the egg, ensuring it is fully covered.
4. 4.
   Repeat the process with the remaining eggs and black pudding mixture.
5. 5.
   In a shallow dish, season the breadcrumbs with salt and pepper. Roll each black pudding-wrapped egg in the breadcrumbs, ensuring they are evenly coated.
6. 6.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Carefully lower the coated eggs into the hot oil and fry for about 5-6 minutes, or until golden brown and crispy.
7. 7.
   Remove the eggs from the oil and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Allow the eggs to cool slightly before serving. Cut them in half to reveal the deliciously spiced black pudding center.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before finely chopping the tender inner part for a more pleasant texture.
• Black pudding — Ensure the black pudding is crumbled well to evenly distribute the spices and create a smooth mixture.
• Breadcrumbs — Use fresh breadcrumbs for the best texture and crispiness.
• Vegetable oil — Maintain a consistent temperature while frying to achieve a crispy exterior without overcooking the eggs.
• Fish sauce — Adjust the amount of fish sauce according to your taste preference, as it can vary in saltiness.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili powder or a few drops of hot sauce to the black pudding mixture.
• Serve the Southeast Asian Spiced Black Pudding Scotch Eggs with a side of sweet chili sauce or a tangy tamarind dipping sauce for added flavor.
• If you prefer a lighter version, you can bake the Scotch eggs in a preheated oven at 200°C (400°F) for 20-25 minutes until golden brown.
• Experiment with different spices and herbs to customize the flavor profile of the black pudding mixture.
• To make the dish more visually appealing, sprinkle some chopped fresh herbs, such as cilantro or Thai basil, on top before serving.

Serving advice

Serve the Southeast Asian Spiced Black Pudding Scotch Eggs as a delicious appetizer or as part of a brunch spread. They can be enjoyed warm or at room temperature. Cut them in half to reveal the vibrant black pudding center and serve with your favorite dipping sauce.

Presentation advice

Arrange the Southeast Asian Spiced Black Pudding Scotch Eggs on a platter, garnished with fresh herbs and a drizzle of the dipping sauce. The golden-brown crust and vibrant black pudding center will make for an enticing presentation.