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Prawn Scotch Eggs With a Coconut, Chilli Sambal

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“This is from MasterChef Australia and was created by the winner Adam Liaw in the episode in which teams had to create a banquet with the main ingredient being crustaceans and with Iron Chef Hiroyuki Sakai looking over. Times are estimated. PLEASE NOTE - I have omitted vegetable oil for deep frying for to put in with the quantity you would require would put the nutritional value way out as obviously you do not digest all that oil otherwise was rejecting the recipe.”
1hr 30mins

Ingredients Nutrition


  1. Cook eggs in boiling water for 7 minutes and then chill in iced water until cool enough to handle and peel.
  2. For the prawn paste , pound the shallot, garlic and ginger in a mortar and pestle to a paste and then add prawns a little at a time, pounding well and moistening the pestle with fish sauce at regular intervals (doing this inparts the flavour into the mix but does not over moist the mix).
  3. 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 (this action lightens the mix).
  4. Take each egg and roll first in flour, then beaten egg and with wet hands form the prawn paste around the eggs to totally enclose it and then dip the coated eggs into flour and then beaten eggs and then panko crumbs.
  5. Set to one side (in fridge ) and make sambal paste or you could make sambal paste first or even the day before (this is personal opinion).
  6. For the sambal - fry the shallots, garlic, chilli and ginger in the oil until soft and then add the fish sauce, kecap manis and palm sugar and cook for 5 minutes.
  7. Add the coconut and cook for a further 2 minutes until the liquid has absorbed and then stir the through the chopped coriander,.
  8. Deep fry at 170C for about 5 minutes until golden brown and then remove with a slotted apoon and drain on paper towel.
  9. Serve the sambal with halved or quartered scotch eggs.

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