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Prawn cocktail Scotch eggs


Makes: 6
timePrep time: 35 mins
timeTotal time:
Prawn cocktail Scotch eggs
Recipe photograph by Kris Kirkham

Prawn cocktail Scotch eggs

A fresh, fishy twist on a classic Scotch egg, served with a subtly spiced Marie Rose sauce for dipping

Makes: 6
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
456Kcal
Fat
23gr
Saturates
3gr
Carbs
29gr
Sugars
4gr
Fibre
1gr
Protein
28gr
Salt
2.8gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

For the Scotch eggs
  • ½ tbsp rapeseed oil
  • 2 shallots, finely diced
  • 8 medium eggs
  • 540g frozen raw peeled king prawns, defrosted
  • ½ tsp cayenne pepper
  • handful of chives, snipped
  • zest of 1 and juice of ½ lemon (save ½ lemon for sauce)
  • 100g plain flour
  • 100g fresh breadcrumbs
  • vegetable oil, to deep fry
For the Marie Rose sauce
  • 175ml light mayonnaise
  • 2 tbsp tomato ketchup
  • 2 tsp brandy
  • dash Worcestershire sauce
  • dash Tabasco sauce
  • juice of ½ lemon

Step by step

  1. Heat the rapeseed oil in a frying pan and gently fry the shallots for 4-5 minutes, until cooked but not coloured. Set aside to cool.
  2. Meanwhile, bring a pan of water to the boil and add 6 of the eggs. Gently boil for 6 minutes, then remove to a bowl of iced water to chill. Set aside until cool, then carefully peel.
  3. De-vein the prawns and put in a food processor with the cayenne, chives, lemon zest and juice, and cooled shallots. Pulse until you have a coarse mixture. Season the mixture, then divide into 6 equal portions.
  4. Press each portion flat in the palm of your hand, then place a peeled boiled egg in the centre. Carefully shape the filling around the egg, so that it is sealed in. Repeat until all the eggs are covered.
  5. Crack the remaining 2 eggs into a shallow bowl and whisk gently. Put the flour and breadcrumbs in 2 separate bowls. Dip the covered eggs first in the flour, then the egg and finally in the breadcrumbs. If you like, you can prepare ahead to this stage the day before and chill.
  6. To cook the eggs, pour vegetable oil into a large deep saucepan until roughly 5-6cm deep. Heat the oil until it reaches 180°C on a cook’s thermometer. If you don’t have a thermometer, you can test with a small cube of bread, which should turn golden in around 30-40 seconds. Fry the Scotch eggs for 4-5 minutes, turning with a slotted spoon as they cook to ensure they are golden all over. Remove to a plate lined with kitchen paper. Leave to cool, then chill until ready to transport (the Scotch eggs should be eaten within 2 days of cooking).
  7. To make the Marie Rose sauce, simply whisk all the ingredients together and season to taste, adjusting the Tabasco to your desired heat. Chill in a jar or pot.
  8. Serve the Scotch eggs with the Marie Rose sauce for dipping.

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