About the recipe

Inspired by the Hong Kong love and use of Pork and Egg in a dish, Ching cooks a healthy Chinese version of Scotch Egg – from a beloved Chinese snack to a fusion British bite.

Steps

• In a medium pan, add the water and eggs. Season with the Lee Kum Kee red braising sauce, dark soy sauce and 1 star anise. Boil for 5 minutes. Remove, let cool and then crack all over, then place back in the liquid and cook for another 5 minutes. Remove and let it cool for 10 minutes.
• Place the minced pork into a bowl and season with 2 tablespoons red braising sauce, ground white pepper, rice wine, mix in the spring onion, and finally add 1 tablespoon of Lee Kum Kee oyster sauce.
• Peel the braised boiled eggs.
• Place the flour, beaten egg and panko in three trays. Place a piece of cling film 15cmX15cm on a chopping board. Divide the pork mince into 2, and lay the first portion in a square on the cling film, pat down with a spatula to 1cm thick. Place the red braised boiled egg in the centre. Bring all four corners of the cling film to the centre and wrap and twist making a large ball shape. Untwist and remove. Do the same with the remainder of the filling and eggs.
• Dip each egg in the flour, shake off any excess flour, then into the beaten egg mixture coating the ball well, and then into the breadcrumbs. (Repeat the process again if you would like a crispier coating). Spray over 4-5 1 calorie spray oils over each egg or brush with oil using a soft cooking brush.
• Preheat the oven to 180 degrees and place the eggs on a heatproof tray. Bake the eggs for 35 minutes until the meat is cooked through and the outside is golden.
• To serve, slice the egg in half, sprinkle over finely chopped coriander leaves and serve with a generous helping of Lee Kum Kee Sweet Soy Sauce.

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