Prawn Scotch Eggs with a Coconut, Chilli Sambal from Australia's Master Chef (Adam's Invention Test Recipe)

Ingredients

2 x 60g eggs
Vegetable oil, for deep frying

1 red shallot, sliced
1 garlic clove, minced
1 tsp grated ginger
10 large prawns, peeled, deveined and roughly chopped
2-3 tsp fish sauce

½ cup plain flour
1 egg, beaten
1 cup Panko breadcrumbs

1 tbs peanut oil
4 red shallots, sliced
1 garlic clove, minced
2 long red chilli, finely chopped
2 tsp grated ginger
1 tbs fish sauce
1 tbs kecap manis
2 tbs palm sugar
½ cup desiccated coconut
1/3 cup roughly chopped coriander

Method

Step 1: Cook the eggs in boiling water for 7 minutes and then chill in iced water until cool enough to handle. Peel.

Step 2: For the prawn paste, pound the shallot, garlic and ginger in a mortar and pestle to a paste. Add prawns a little at a time, pounding well and moistening the pestle with fish sauce at regular intervals. 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.

Step 3: 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. Dip the coated eggs into flour, then beaten egg, then panko crumbs. Deep fry at 170°C for about 5 minutes until golden brown. Remove with a slotted spoon and drain on paper towel.

Step 4: For the sambal, fry the shallots, garlic, chilli and ginger in the oil until soft. Add the fish sauce, kecap manis and palm sugar and cook for 5 minutes. Add the coconut and cook for a further 2 minutes until the liquid has absorbed. Stir through the chopped coriander. Serve the sambal with halved or quartered scotch eggs.

Serves 4-6 as part of a banquet