Katta sambol recipe (Scotch eggs)

Peel soft-boiled eggs and dust with flour.

Place sausage mince, onion, 1 tbs sambol, fish sauce and ginger in a bowl. Using your hands, knead until combined and smooth. Season with salt and pepper and divide mixture into 4 portions.

Flatten one portion of mixture in the palm of your hand until 1cm thick. Spread with 1 tsp sambol and place a boiled egg in the centre. Mould mince around egg to enclose, ensuring there are no cracks. Repeat with remaining mince, sambol and eggs.

Whisk lightly beaten eggs with 1 tbs water in a shallow bowl. Place flour and breadcrumbs in 2 separate bowls. Working with one egg at a time, dip scotch eggs in egg mixture, then flour mixture, then coat in breadcrumbs. Repeat with remaining eggs.

Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in 2 batches, gently drop eggs into oil and fry, turning halfway, for 6 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Serve with coriander and red onion salad.

* Katta sambol, an Indian chilli condiment, is available from Indian food shops.

Recipe inspired by ingredients found at Indian Foods14 Jingili Terrace, Jingili, NT, (08) 8948 5444 Photography by Alan Benson.

As seen in Feast Magazine, Issue 19, pg35.