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Crab scotch egg with moilee sauce
Crab scotch egg with moilee sauce
Indian
Starter
30 mins
Seafood
Medium
Serves
4

The scotch egg is a quintessential British pub snack that has been given an Indian reinvention here, with the addition of spiced crab meat and a light, sweet and spicy moilee sauce. Make sure you time your boiled eggs to perfection, for maximum oozey, yolky goodness!

Recipe courtesy of
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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