Appon's Thai Food Recipes

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Salty Egg Wrapped In Sweet Pork ( Kai-Kam-Scotch )


It's quite common to eat sweet pork together with salty egg, the two make a great contrast. But picnic food they are not, it's easy enough to take a salty egg on a picnic, but sticky sweet pork is far from a picnic food.

This is a 'scotch' egg (meat covered egg), in the middle is a boiled salty egg, on the outside is a sweet pork meat layer, finished in a bread-crumb crust. Making the sweet-pork, salty egg combination into an easy to eat picnic food.

4 Salty Eggs (Hard boiled)
200 gms Fatty Pork Mince
4 Tablespoons Sugar
2 Tablespoons Dark Soy Soy
2 Garlic covers
1 Egg (not salted)
Bread Crumbs to Cover
Oil for Deep Frying

1. Blend the mince with garlic, dark soy soy, sugar, and a pinch of pepper
2. Shell the hard boiled salty eggs, and cover each with 1/4 of the mince mixture.
3. Steam the mince covered salty eggs for 10 minutes to cook the pork on the outside.
4. Leave the salty eggs to cool, then pat them dry with kitchen paper,.
5. Mix an egg, and prepare a plate with breadcrumbs.
6. Roll the mince-covered eggs in egg, then in breadcrumbs, get them as well covered in bread crumbs as you can.
7. Heat a pan of deep frying oil to medium heat (180 degrees Celsius), fry the eggs just to brown the bread crumbs. 30 seconds is enough, the rest of the egg is already cooked, only the breadcrumbs remain.
8. Serve.

Serving Suggestion
Although I made these for a picnic, I turned the remaining eggs into a yum salad with pomelo, lettuce, cabbage and chilli and it was delicious.

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This page contains a single entry from the blog posted on August 4, 2011 6:04 AM.

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