Toast Sichuan pepper and cumin seeds in a dry pan over low heat for 5 minutes until fragrant. Crush coarsely using a spice grinder or mortar and pestle.

Roughly chop scallions, garlic, ginger, and chilies. Add to a blender with soy, black vinegar, and crushed spices. Blend until smooth.

In a bowl, combine lamb mince with the seasoning paste, chopped coriander, and a generous pinch of salt. Mix well until sticky and fully combined.

Fry a test piece for seasoning. Adjust salt or soy if needed.

Boil 5 eggs for exactly 6 minutes, then transfer immediately to an ice bath. Once cooled, peel carefully.

Divide the lamb mixture into 5 equal portions. Flatten each into a patty and wrap around a peeled egg, sealing completely.

Set up breading station: Bowl 1, seasoned flour. Bowl 2, 2 beaten eggs with a splash of water and a pinch of salt. Bowl 3, panko breadcrumbs.

Roll each lamb-wrapped egg through flour, egg, and panko. Repeat egg + panko for extra crisp if desired.

Heat oil to 350°F. Fry scotch eggs in batches for ~5 minutes until deeply golden. Drain on kitchen paper.

Finely slice hispi cabbage. Toss with a pinch of salt and scrunch with your hands to soften.

Halve warm scotch eggs. Serve with chilled salted cabbage, a swipe of Japanese mayo, and a drizzle of chili oil.