Crab scotch egg with moilee sauce by Kricket

Ingredients

6 medium free-range brown eggs
160g unpasteurised white crab meat
80g unpasteurised brown crab meat
1 tbsp peeled and finely chopped fresh ginger root
1 tbsp finely chopped garlic
1 tbsp finely chopped green chillies
Handful fresh coriander, finely chopped
Handful fresh curry leaves
200g plain flour
500g panko breadcrumbs
1l vegetable oil, for deep-frying
Samphire, quickly sauteed in a little oil or butter, to serve

For the moilee sauce

1 tbsp coconut oil
1 tsp yellow mustard seeds
Handful fresh curry leaves
1 large onion, chopped
1 tbsp ground turmeric
2 green chillies, finely chopped
1 thumb-size piece of fresh ginger root, peeled and grated
200ml coconut milk
Generous squeeze of lime juice
Handful fresh coriander, chopped
Caster sugar, to taste
Sea salt, to taste

Method

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Method

First make the moilee sauce. Heat the coconut oil in a large saucepan, then add the mustard seeds and cook until they start to splutter. Add the curry leaves, then turn down the heat before adding the onion. Cook for about 10 minutes until soft and translucent but without any colour. Add the turmeric, green chillies and ginger and stir to coat the onions in the spices. Pour in the coconut milk and bring to the boil, then remove from the heat. Add the lime juice and coriander, then season to taste with sugar and salt. Cover and leave to stand, ready to heat up when you serve.
To make the scotch eggs, bring a pan of salted water to the boil, lower 4 eggs into the water and simmer gently for 5 minutes. Remove the eggs from the water and place them straight into a bowl of iced water to stop them cooking. Once cooled, remove from the water, peel the eggs and set aside.
In a bowl, combine the white and brown crab meat together with the ginger, garlic, chillies, coriander and curry leaves. Shape the mixture around each egg. Beat the remaining 2 eggs in a bowl and put the flour and breadcrumbs into another. Roll the boiled eggs first in the beaten eggs, followed by the flour and breadcrumbs mixture. Put the eggs into the refrigerator to firm up.
Pour the oil in a deep frying pan (skillet) or kadai, and heat until it is about 180C (350F). The oil is hot enough when a cube of bread sizzles when dropped into it. Lower the eggs, one by one, into the oil and fry for about 3-4 minutes until golden brown, then remove and drain on kitchen paper. Reheat the moilee sauce and serve with the scotch eggs and the sauteed samphire.