Prawn toast scotch eggs

Seafood 30 Mins Prep · 15 Mins Cook

1. Bring a small pan of water to a boil. While it’s heating, fill a bowl with iced water and set aside. Lower 4 eggs into the boiling water and simmer for 5 minutes. Using a slotted spoon, remove the eggs and place in the iced water. Leave to cool for 5 minutes, then carefully peel the eggs and set aside.
2. Peel the ginger and garlic.
3. In a food processor, place the prawns, garlic, ginger, sugar, sesame oil, chilli flakes and soya sauce. Blitz to form a coarse, sticky paste. Finely chop the spring onions and fold through the mixture.
4. Divide the prawn mixture into 4 equal portions, roughly 50g each.
5. Place the Panko breadcrumbs in a shallow bowl or tray. Place the flour in another bowl and season with salt and pepper. Crack the remaining eggs and place them in a third bowl, then lightly beat them.
6. Cover each boiled egg in a portion of the prawn mixture. You can do this by rolling the prawn mixture into a ball, then flattening it into a disc large enough to wrap around the egg. Gently press the edges together over the top of each egg to seal, being careful not to squash the delicate egg inside. Once all the eggs have been covered in the prawn mixture, roll them in the flour, then coat in the beaten egg and finally in the breadcrumbs. For extra crunch, roll in the beaten eggs and breadcrumbs again.
7. Pour the oil into a deep, heavy-bottomed pot and heat to 180°C. Line a baking tray with paper towels.
8. Using a slotted spoon or frying basket, lower the Scotch eggs into the hot oil. Fry, in batches, for 3 minutes. Carefully lift out and set on the lined tray to drain.
9. Top with the microgreens and sweet chilli sauce, and serve immediately.

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