Wednesday, 18 April 2012

and the new beginning for us all.

Good friend of mine at work once mentioned how fed up he was with it all. 
He was upset having to struggle months on ends. To be able to live a little, and to pursuit the passion of his life, he said this job was getting just too depressing. With very little in return of all those hard work and hours that he puts in, he wondered if it was worth it at all, after all.

It was strange, a bit strange to feel like listening to your own voice that you have been trying so hard to avoid to acknowledge.
The same kind of conversation carried on many times after that between us, but never once I thought, he would actually be, leaving. Not because that I have doubted his desire for a new direction but just because, I thought, it was one of those moments that we all go through every now and then. Just so we can dream a little thinking that the life was perhaps, greener on the other side.

The day that he announced that he was leaving for good, we were all very upset. 
It was sad to realise that there wasn't going to be this funny, stomach cramping and sometimes a bit over the top 'ED the Hero' character, who puts a big smile on all of any old sad faces in the salon any more. 
And I was upset that, there will not be any more of those conversations that we shared. The very sort of conversations that I was deeply comforted by.

I gave him a big hug. 
A hug to celebrate his courage for making that next step, the brave step that I always feared to commit.

A few days later, I spoke to my brother to congratulate him for his success in getting a job. 
He said he was just in bit of luck to have been offered such a position. I don't think he realises what a brilliant news it is to the rest of the family. 
For him to be able to secure such a job means, the ray of sunshine to my mum and dad who unfortunately has been lost in the gloomy tunnel. 
It is a delightful hope that will guide them into the positive dreams of making the small steps to find the new beginning.

Scotch Eggs

150g raw king prawns, shells removed
2 small shallots, roughly chopped
1inch root ginger, roughly sliced
1 garlic clove, crushed
1 chilli, roughly chopped
handful of fresh coriander
4 eggs, use 3 for the scotch eggs and 1 lightly beaten for the coating
some plain flour
some breadcrumbs
salt and pepper 
oil for frying

This is not just Scotch Eggs. 
This is very sumptuous scotch eggs covered in aromatic prawn paste that is very light but packed with flavour. The hint of fiery chilli will give you a little kick as you bite into those crispy layer of its outer coat and as you work your way into its runny centre, it will, indeed wow you with its beautifully silky texture.

The most important part of this dish is the boiling of eggs. 
I like to keep my yokes very runny so it can be a bit tricky. Obviously, how you want them is entirely up to you. If you prefer your yokes more cooked through then just cook them for longer. 
I drop my eggs into boiling water with little salt and simmer for about 6mins. Make sure eggs are at room temperature. When they are done, take them out and put them into the ice cold water too cool them. Once cooled, peel them very carefully.

Meanwhile, make the prawn paste by blending shallots, ginger, garlic, fresh coriander, chilli and prawns with little salt and pepper. When they become smooth in consistency and very green in colour, they are ready.

To put things together, you need some cling film.
Place your cling film onto the work surface and spread the prawn paste thinly in the middle, wide enough to cover the egg. Lightly flour the egg and place it onto the centre of the paste that you just spread and lift up the edges of the cling film carefully to cover the egg. 
This may seem very fiddly but you will soon find it easy enough once you get the hang of it.

Now, dust your eggs with little flour, dip them in lightly whisked egg and then onto the breadcrumbs.
The easiest way to do this is to use one hand for the wet ingredients, in this case dipping the eggs into the whisked egg and the other for dry. This way you won't end up with lots of messy fingers.
I used Panko breadcrumbs for this dish. 
They are flaky Japanese breadcrumbs which gives much lighter and crispier finish when fried. But an ordinary breadcrumbs will work fine too.

Finally, fry them in hot oil until golden and enjoy it. 
Delicious with homemade garlic mayonnaise!

The new beginning for us all.


  1. I've only just discovered your blog. This reminds me of Adam Liaw's Scotch Eggs with Prawn Paste in MCAU. Nice video!

    Going to attempt this soon. Thanks for the recipe!

  2. This is my first visit in your blog and I am blown away with your styling and tone of photography. Enjoyed every bit of it :)

  3. Hello PickYin, and hello Sunshine And Smile,
    Thank you for your kind words. Glad you've enjoyed my blog. Hope to see you again.
    S x

  4. I've only just discovered your blog. And am in love! The best!

    Wellcome on my food and photography blohe here:

    regards from Slovenia!

  5. Great job on getting that gooey yolk!

    1. Thanks, ZenKimchi. It was fairly tricky to peel those delicate shells but well worth the effort!

      S x

  6. Oh my! This video is so beautiful and i never heard or ate scotch eggs, but their are so mouthwatering, one day I will give them a try! What a wonderful blog you have! One question: what is the origin of scotch eggs? Asian?
    Cheers, Susanne

    1. Thanks you for the kind words, lapetitecuisine.
      In regards to your question, I think the origin of the scotch eggs is actually British. Scotch eggs are usually made with sausage meat/ground pork, which is also very delicious hot or cold. You can also make them with quails' eggs which is great for picnic/snack.

      S x

  7. looks so good although i have no idea what scotch eggs are. Btw your kitchen is so nice