Scotch eggs chinese style
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Hard-cooked eggs, unpeeled, | |
| But shells cracked all over | ||
| 3 | tablespoons | Soy sauce |
| 2 | Whole star anise | |
| 2 | Bags Chinese black tea | |
| 2 | Raw eggs | |
| 1 | tablespoon | Sesame mustard |
| 2 | cups | Fresh bread crumbs |
| 2 | tablespoons | Sesame seeds |
| 1 | pounds | Bulk country style sausage |
| 2 | teaspoons | Chopped fresh ginger root |
| 2 | teaspoons | Chopped garlic |
| Vegetable oil for frying | ||
Directions
One day before serving,place first 4 ingredients and water to cover in medium size saucepan.Simmer,uncovered,25 minutes;let stand overnight.
Beat raw eggs and mustard together in shallow bowl.Combine bread crumbs and sesame seeds in another shallow bowl.Mix sausage, ginger and garlic.Peel hard-cooked eggs.Encase each egg completely in thin layer sausage,using both hands to mold sausage around egg. Dip one sausage encased egg,first in egg mixture.Coat with bread crumbs.Set aside on plate.Repeat with remaining eggs.Refrigerate covered at least 3 hours or overnight. Heat 3" oil in deep fat fryer to 375 degrees.Fry 2 or 3 eggs at a time,turning occasionally,until quite well browned,10 to 15 minutes You want to make sure the sausage meat is thoroughly cooked.Remove them from oil with slotted spoon.Drain on paper towel.Serve eggs, cut in ¼,at room temperature.Pass additional mustard,if desired. Makes 8 portions.