This recipe produces a scotch egg with an oriental twist. Minced beef is used instead of sausage, and Lee Kum Kee Premium Oyster Sauce and Hoisin Sauce give you a rich yet savoury-sweet taste.
Sauté onion until cooked through. Cool and set aside. Stir together beef, onions, black pepper, Seasoning Mix, and half of the beaten egg. Mix well until a paste-like consistency forms.
Coat boiled eggs evenly with flour. Take half the meat mixture and shape evenly around 1 boiled egg. Dip into beaten egg, then roll in breadcrumbs until evenly coated. Repeat each step for the other egg.
Deep-fry eggs in warm oil for 5 minutes until golden brown and serve.
PREP TIME: 20 MINS | COOK TIME: 20 MINS
And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.
