المكونات
- Spinneysfood Organic Free-Range Eggs 12, at room temperature
- Spinneysfood Pure Ice 100g
- Instant ramen noodles 2 x 120g
- Spinneysfood Free-Range Chicken Mince 400g
- Spinneysfood Dark Soy Sauce 1 tbsp
- Spinneysfood Sesame Oil 1 tsp
- Gochujang paste 1 tbsp
- Nori 3 sheets. dried, finely crushed
- Spinneysfood Spring Onions 3, finely chopped
- Garlic 2 cloves, finely crushed
- Fresh ginger 5cm piece, peeled and grated
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper To taste, freshly ground
- Corn starch 100g, for dusting
- Spinneysfood Pure Sunflower Oil For deep-frying
- Kimchi 100g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Crunchy ramen noodle Scotch eggs
Other 15 Mins Prep · 15 Mins Cook
- Bring a large pot of water to the boil and add the eggs. Boil for 7 minutes then immediately place in a bowl of ice water for 10 minutes. Peel the shells off the eggs and refrigerate while you prepare the rest of the ingredients.
- Prepare the instant ramen noodles according to the packet instructions, drain and set aside.
- In a large bowl, mix together the chicken mince, soya sauce, sesame oil, gochujang, nori, spring onions, garlic, ginger and seasoning. Divide the mince mixture into 12 meatballs. Flatten each into a rough burger patty shape.
- Remove the eggs from the fridge and dust with the corn starch. Place an egg in the centre of each patty and completely coat it with the mince. Repeat with the remaining eggs. Wrap each egg in the cooked ramen noodles, pressing them into the mince so they stick. Refrigerate for 1 hour.
- Heat the oil in a large deep pot until it reaches 180°C. Gently lower 2–3 eggs into the hot oil. Fry for 2–3 minutes or until golden brown. Drain on kitchen paper towels.
- Serve the crunchy ramen noodle scotch eggs with the kimchi.