1 tbsp good quality fish sauce (I use Red Boat brand)
½-1 tsp sea salt
½-1 tsp ground pepper
2 tbsp coconut oil melted
Assorted Vietnamese lettuce and herbs
For the dipping Sauce:
1 tbsp good quality fish sauce (I use Red Boat brand)
1 tbsp white vinegar
1½ coconut sugar
juice of one lime
1 tbsp water
Mix all ingredients until the sugar dissolves
Instructions
Fill a pot with enough water to be able to cover the eggs, bring to boil
Once boiling, add 6 eggs gently (careful not to crack them) and allow to cook for about 5 mins or to your liking
Drain the eggs and sit them in some cold water to cool down
While you wait for the eggs to cool completely, make the dipping sauce and wash and spin dry the lettuce and herbs
Combine the pork mince, lemongrass, garlic, eschalot, salt, pepper & 1 egg and set aside
Once the eggs are cooled, pre-heat the oven on 180c degrees and line a baking tray with baking paper
Divide the pork mixture into 6 even portions. I do this in the mixing bowl by flattening the mixture evenly then scoring the portions evenly
Roll each portion into a ball, then flatten slightly and make an indent where the egg will sit, then carefully close the mince up over the egg. Moisten your hands with water to help prevent the mixture from sticking
Pour the 2 tbsp of coconut oil on the baking tray, then gently add each scotch egg to the tray gently rolling them evenly in the oil
Bake for 12 mins, then turn and bake for another 12 mins or until golden brown
Serve with the Vietnamese lettuce, herbs and dipping sauce
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/vietnamese-lemongrass-pork-scotch-eggs/