Century eggs are fried with Thai basil to make a delicious side dish. If only there was some way to turn that dish into picnic food! Well that is my thinking behind making this variation of a scotch egg. The outside is minced fish and Thai basil, while inside is the century egg. I used Japanese tempura bread crumbs to crisp it up a bit, but that was because it was the only type of breadcrumbs I could get. I'd have preferred finer breadcrumbs for a better coating.
This recipe is from Appon's Thai Food website, if you're reading it elsewhere, why not come and visit my site rather than a poor copy!
4 Century Eggs (Thousand year old eggs)
500 gms White Fish Mince (or blend yourself from fish meat)
50 gms Thai Basil Leaves
150 gms Wheat Flour
8-10 Garlic Cloves
2 Teaspoons Ros Dee (a seasoning powder, or crush a stock cube)
2 Tablespoons Oyster Sauce
1 Tablespoon Light Soy Sauce
Bread Crumbs to Cover
Oil for Deep Frying
1 Egg ( for sticking on breadcrumbs)
1. Peel the garlic put it in the blender then blend, it's better to blend the garlic first as it is the hardest to get smooth.
2. To the blender, add the Thai basil, oyster sauce, Ros Dee, light soy sauce, a pinch of pepper, the fish mince, and the flour. Blend until smooth.
3. Peel the century egg (they are sold ready to eat, no need to cook it first). Dust with a little flour to dry it.
4. Cover the century egg with the fish paste mix.
5. Place in a steamer and steam for 10 minutes to cook the fish meat through. You need to do this pre-cooking because the breadcrumbs will burn before the meat is cooked.
6. Pat the meat-eggs dry with kitchen paper, and dust with flour. It helps the breadcrumbs stick better.
7. Prepare two plates, one with the beaten egg, one with the breadcrumbs.
8. Roll the meat-eggs in the egg plate to cover with egg, then roll in a plate of breadcrumbs to cover with breadcrumbs.
9. Fry in medium hot oil (180 degrees celsius) until the breadcrumbs are just golden.