Thai Red Curry Scotch Eggs

Place the eggs, still in their shells, in a pan of salted boiling water and simmer for 6 minutes. Drain and cool the eggs under cold running water, when cooled, peel carefully and set aside.

Mix the pork mince with the Thai red curry paste and coriander in a bowl and season with salt and white pepper.

Divide into four and flatten each out on a piece of cling film about 40-cm square. Make the sausage mixture into ovals about 18-cm long and 14-cm at its widest point.

Dry each egg with kitchen paper and then place onto a sausage meat oval, pick up the cling film square by its corners, and use it to wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers the egg. Remove the clingfilm and keep in the fridge to firm up for ten minutes.

Prepare a crumbing station by adding flour to a wide bowl. In another bowl beat the two eggs with milk. On a large plate combine the peanuts with the breadcrumbs. Roll each one first in the flour, then in the beaten egg, making sure it is completely coated. Then finally roll in the breadcrumbs/peanuts to completely cover.

Heat the oil to 190°C. Carefully place each scotch egg into the hot oil and deep-fry for nine minutes, until golden and crisp and the sausage meat is completely cooked.

Carefully remove from the oil with a slotted spoon and drain on kitchen paper.

Allow to rest for five minutes before serving. Serve with lemon grass salad and sweet chili sauce.