146 FOOD & DRINK
KERRIDGE ’ S BAR & GRILL
FROM HEAD CHEF NICK BEARDSHAW
RED PRAWN SCOTCH EGG WITH PICKLED MOOLI AND ROASTED SHELL SATAY
Makes 12
This is an elegant take on a pub classic . These Scotch eggs feature a spicy prawn mixture and are served with a fragrant lobster satay sauce and pickled mooli garnish . This dish features on the menu at Kerridge ’ s Bar & Grill in London and will make an impressive starter at dinner parties . The lobster aioli component is optional , but it adds a lovely touch while helping the Scotch Egg stand upright when plated .
For the Scotch Egg Prawn Mixture 440g uncooked prawn meat 11g salt 65g egg white 440g uncooked prawn meat , minced 0.4g Pul Biber chilli 3.8g transglutaminase ( precision scales recommended )
For the Lobster Stock shells and heads from 2 lobsters 2.4 litres water
For the Lobster Oil 450g vegetable oil 230g lobster shells 10g fennel seeds finely grated zest of ½ lemon
For the Lobster Satay Sauce drizzle olive oil ½ white onion , peeled and sliced 75g fennel , sliced 18g garlic cloves , peeled and chopped 30g fresh ginger , peeled and chopped 1 lemongrass stalk , smashed with the back of a knife 1 kaffir lime leaf 3g fennel seeds 3g coriander seeds 600g coconut milk 600ml Lobster Stock 45g tomato puree 30g tamarind paste 30g palm sugar 12g salt 300g Lobster Oil 30g chilli oil 150g smooth peanut butter 0.9g xanthan gum ( precision scales recommended )
For the Lobster Aioli ( optional ) 120g plain mashed potato 25g pasteurised egg yolk 1 garlic clove , peeled and grated 12g Dijon mustard 3.5g salt 3.5g lemon juice pinch of smoked paprika 120g Lobster Oil
For the Pickled Liquor 250ml white wine vinegar 125g caster sugar 1 star anise ½ clove 1g white peppercorns 1g fennel seeds 1g coriander seeds ¼ cinnamon stick 3.8g salt
For the Pickled Mooli 500g mooli , peeled Pickle Liquor 1 punnet edible viola flowers ( approx . 50g )
To finish the 12 Scotch Eggs 12 quail eggs Scotch Egg Prawn Mixture 200g plain flour 4 eggs , beaten 250g Japanese Panko breadcrumbs oil , for deep-frying
THE ART OF LUXURY Issue 58 2023