Prawn toast scotch eggs
- May 2018
- Makes 12
- Hands-on time 45 min, cooking time 15 min
Two of your favourite nibbles are combined in one crunchy, crispy, gooey-in-the-middle snack with Ravinder Bhogal’s prawn toast scotch eggs.
Looking for more delicious nibble hybrids? Take a look at Dan Doherty’s delicious scotch bhajis.
- 14.3g (2.2g saturated)
- 22.2g (1.4g sugars)
Putting the cooked quail eggs in iced water laced with vinegar makes the shells soften so they’re easier to peel.
Prepare the eggs up to the end of step 5, then chill until ready to fry (keep in the fridge for up to 12 hours). Or fry the scotch eggs as in the recipe, cool, then warm through in a hot oven for 10 minutes to serve.
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