I love curry puff. I grew up with curry puff. Curry puff is like the official morning snack, lunch break snack, TEA TIME snack, night time snack for Malaysians. Just like any other food, there are so many ways of making and seasoning it. That makes it even more interesting. Every now and then, there are comparisons of who make good curry puffs. Curry puff is so common that it is one thing that every Malaysian kept inside their heart.
There are one type of curry puff which I considered the premium or luxurious version of curry puff because the usual curry puff only has potatoes in it but this premium curry puff has chicken and egg in it. That makes it luxurious!
I was watching a cooking show the other night and I saw scotch egg. Remember what I said that curry puff is always the one thing that every Malaysian kept in the heart. So, scotch egg and curry puff – combined…
Yes, that’s something cool for me. So, this dish is a baby of scotch egg and curry puff. The outside is crumbed. As I cut through it, the first thing that is eye catching is the gooey orangey yolk that oozes out. All I want to do now is pop half of the scotch egg into my mouth and I did… The whole mouthful experience is just magical, the mushy potatoes and the spice fragrant instantly fill up your mouth. Isn’t it true that when you put a whole mouthful of good food in your mouth, the feeling of satisfaction and fullness in your mind and heart as you chew down the food. We are born to eat!
The below recipe makes 3 scotch eggs. 2 for me and 1 for Mr. Paya. Double or triple up the ingredients if you are making for more people.
Potato & Chicken Scotch Egg (makes 3 scotch eggs)
For the Scotch Egg:
- 3 eggs
- 1 potato, cubed
- 1 small red onion, slice thinly
- 100g of minced chicken
- A handful of coriander leaves, roughly chopped
- 1 teaspoon of ground coriander
- 1 teaspoon of curry powder
- ¼ teaspoon of ground aniseed
- ¼ teaspoon of ground turmeric
- ½ teaspoon of salt
For the coating:
- 3 tablespoon of breadcrumbs
- 1 extra egg, whisked
- 3 tablespoon of flour
- ¼ teaspoon of ground coriander
- ¼ teaspoon of salt
- *Oil for deep frying the whole scotch egg
- Boil the potatoes until soft. Set aside for it to cool down.
- I want the egg to be a bit runny when I cut the scotch egg so, let’s make the egg, bring the water in pot to barely boiled. Put in the egg and cook for about 7 minutes. Remember to set your timer.
- After 7 minutes, take the egg out and put into icy water for 5 minutes. This is to stop the egg from cooking further. Then remove the shell and set aside.
- Mash the potato and combine potato, minced chicken, coriander leaves, shallots and all the spices in a bowl. Mix thoroughly until well combined.
- Divide the potato mixture into 3 balls. Flatten one ball on your palm and place one egg on the mixture. Work and mould the potato mixture to coat the egg. Repeat for the other 2 eggs.
- Heat up the oil for deep frying. The heat should be medium heat to low heat. How you can tell the oil is good to go for frying, just dip a wooden chopstick into the oil. If it starts to sizzle and become bubbly, it is good to go.
- Prepare the ingredients for coating the scotch egg. Combine the salt and ground coriander with flour.
- Coat the scotch egg first with flour, then egg then breadcrumbs. Repeat for the balance 2 eggs.
- Deep fry the scotch egg for 4 minutes until golden brown. Drain the oil and you can serve!