Ingredients
Spiced Lamb Mixture
- 1 tablespoon Sichuan pepper
- 2 tablespoon Cumin seeds
- 6 Scallions
- 4 cloves Garlic
- 50 g Ginger
- 2 Red chilies
- 3 tablespoon Soy sauce
- 2 tablespoon Chinese black vinegar
- 400 g Lamb mince
- Handful of fresh coriander
Eggs + Breading
- 7 Eggs room temp
- 100 g All-purpose flour
- 100 g Panko breadcrumbs
To Serve
- ½ head Hispi cabbage
- Japanese mayo to taste
- Chili oil to taste
Method
Spiced Lamb Mixture
- 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.
Soft-Boiled Eggs
- Boil 5 eggs for exactly 6 minutes, then transfer immediately to an ice bath. Once cooled, peel carefully.
Assembly & Breading
- 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 splash of water and 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.
Frying
- Heat oil to 350°F. Fry scotch eggs in batches for ~5 minutes until deeply golden. Drain on kitchen paper.
Cabbage Salad
- Finely slice hispi cabbage. Toss with a pinch of salt and scrunch with your hands to soften.
To Serve
- Halve warm scotch eggs. Serve with chilled salted cabbage, a swipe of Japanese mayo, and a drizzle of chili oil.