Tuna Rendang Scotch Eggs
by Sophie UsherOur friend, Sophie, shared this delicious recipe with us so that everyone in our Tokki community can try.
Tuna Rendang Scotch Eggs
Rated 5.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
1 hour
Author
Sophie Usher
Ingredients
2 cans of 145g tuna in spring water, drained
3 medium potatoes, peeled
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3 tbsp Mak Tok Rendang Paste
2 Spring onions, chopped
5 eggs
100g breadcrumbs
2 tbsp plain flour
Salt and Pepper (to taste)
1/4 teaspoon Garlic powder (optional)
Spray oil
2 tbsp mayonnaise
-
1.5 tbsp Mak Tok Signature Paste
1 tsp soy sauce
1 tsp lemon juice
Dip
Directions
Peel, chop and boil the potatoes for 20 minutes, mash and leave to cool.
Place 4 eggs into a pan of boiling water and cook for 6 minutes. Drain the water and lightly crack the egg shells by shaking the pan. Put the eggs in a bowl of ice water and peel carefully. Let the eggs cool fully in the water.
Meanwhile make the dip. Mix the mayonnaise, Maktok Signature paste, soy sauce and lemon juice in a bowl. Taste and season if necessary. Set aside.
Mix the tuna, Rendang paste, spring onions and cold mash potato in a bowl and season.
Split the mixture into four and place 1/4 on a piece of cling film. Press the mixture into a large circle and carefully place the egg in the middle. Bring the four corners of the cling film together to wrap the mixture round the egg. Once all 4 eggs are fully wrapped, place them in the freezer for 20 minutes.
Season the breadcrumbs with salt, pepper and garlic powder if using. Whisk one egg in a separate bowl. Roll the scotch eggs in the plain flour, then the egg and then breadcrumbs. Once coated place them on a oven tray and coat them in spray oil.
Cook in an oven preheated to 200ºC for 30 minutes. After 15 minutes carefully turn them over and spray underneath.
Serve with the dip and any other side's.