Cumin Lamb Scotch Egg
Crispy, spiced, and a little bit savage—this is not your pub's scotch egg. We’re talking cumin-crusted lamb, a molten 6-minute yolk, and all the Sichuan heat you can handle.
Prep List
Sichuan pepper x 1 tbsp
Cumin seeds x 2 tbsp
Scallions x 6
Cloves garlic x 4
Ginger x 50g
Red Chillies x2
Soy x 3 tbsp
Black Vinegar x 2 tbsp
Lamb Mince x 400g
Handful of Coriander
Eggs x 7, room temperature
AP flour x 100g
Panko breadcrumbs x 100g
Hispi cabbage, 1/2
Japanese mayo, to serve
Chilli Oil, to serve
Recipe
In a small saucepan over low heat, toast your Sichuan pepper and cumin seeds for 5 minutes until they are fragrant and toasty. Crush the spices coarsely using a pestle and mortar or a spice grinder.
Roughly chop the spring onions, garlic, ginger, and chillies and put them in a blender. Add the soy, black vinegar, and your crushed spices. Blend the mixture until it becomes smooth.
In a bowl, mix the lamb mince with the seasoning paste. Add the coriander and a big pinch of salt. Mix thoroughly until you get a homogenous, slightly sticky mixture.
Fry a small piece of the mixture to check the seasoning. Add a splash of soy or a pinch of salt as needed.
Boil exactly 6 minutes for 5 of the eggs. Put them straight into a bowl of icy water, peel them, and place them on a plate.
Divide the mince into 5 roughly equal parts. Take a portion, place it in your left hand, flatten it out on your palm, and put an egg in the center. Wrap the mince around the egg, pinching the meat together to seal the egg inside. Repeat the process with the other mince and eggs.
Put flour in a bowl and season it with salt and pepper. Beat the remaining eggs in another bowl with a splash of water and a pinch of salt. Put the panko in a third bowl.
Pass each scotch egg through the seasoned flour, beaten egg mixture, and panko. For extra crispiness, dip the eggs back into the beaten egg and add a second layer of breadcrumbs.
Heat a pot of oil to 350F and fry the scotch eggs in batches until they turn golden brown, which usually takes around 5 minutes. Drain the eggs on kitchen paper.
Finely slice the cabbage and scrunch it between your fingers with a pinch of salt.
Halve the scotch eggs and serve them while warm with a pinch of salted cabbage, mayo, and chili oil.