Thai scotch eggs

First, make the sausage mixture by combining all the ingredients plus 1 tsp of salt with your hands until everything is incorporated, breaking up any large clumps of rice. Cover and chill.

Cook 4 of the eggs in a pan of boiling water for 7 minutes, then immediately plunge into a bowl of cold water to stop them cooking further. Once cool enough to handle, peel and set aside.

Dampen your hands with a little cold water, then divide the sausage mixture into four equal portions. Flatten each portion into a disc. Working with one disc at a time, hold each in your palm, put one egg in the middle, and bring the sausagemeat up around the egg so it’s completely enclosed.

Tip the flour onto a plate, and roll the covered eggs in it. Crack the remaining egg into a bowl and whisk with a pinch of salt and 1 tsp of water. Put the panko breadcrumbs in a third bowl.

Dip the covered eggs in the egg wash, then coat in the breadcrumbs, ensuring they’re covered completely. Heat a pan no more than a third full with oil and heat to 160C or until a cube of bread browns in 45 seconds. Gently lower in the eggs, two at a time, and deep-fry for 8 minutes until golden and crisp. Drain on kitchen paper, then enjoy hot or cold with a sweet chilli dipping sauce.