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Traditional Scotch Eggs Recipe with Thai Inspired Pad Kra Pao Twist. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Scotch Eggs with Thai Pad Kra Pao Recipe

This traditional Scotch eggs recipe for the classic British picnic snack has a Thai-influenced twist inspired by the Thai stir-fry favourite, pad kra pao or pad gaprao. Scotch eggs are traditionally made with a boiled egg wrapped in seasoned sausage meat, which is crumbed and deep-fried. Here, I’ve given the minced pork a pad kra pao flavour.
Prep Time20 mins
Cook Time6 mins
Fridge Resting Time30 mins
Course: Breakfast, brunch, snack, street food
Cuisine: British/Thai
Servings: 3 Pieces
Calories: 384kcal
Author: Terence Carter


  • 3 boiled eggs soft (5 minute boil)
  • 300 g pork mince 15% fat
  • 4 bird's eye chillis seeds removed & chopped finely
  • 1 long red chilli seeds removed & chopped finely
  • 3 cloves of garlic minced
  • 1 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 handful holy basil

For the coating

  • plain flour seasoned with a little salt
  • eggs beaten
  • panko bread crumbs


  • In a mortar and pestle, pound the bird's eye chillis. Add the long chilli and then the garlic to form a paste.
  • In a large bowl, thoroughly combine the pork mince, the chilli and garlic paste and half each of the oyster sauce, soy sauce and fish sauce.
  • Divide this mixture into three even portions, one for each egg. On a baking sheet, form each portion into a ball and then flatten.
  • Dry the eggs off with a paper towel. Place an egg at the centre of one of the flattened pork mixtures. Using wet hands (this stops the mixture sticking to your hands), fold the minced pork mixture over the egg. Lift the egg off the baking sheet and evenly layer the mixture around the egg, moving the egg from hand to hand. Repeat with the other eggs and refrigerate for 30-60 minutes to firm up.
  • Prepare 3 bowls. Add flour to the first and sprinkle with salt and mix. In the second bowl, break 2 eggs, mix and add the remaining soy, fish and oyster sauce. Stir to combine. In the third bowl, add the breadcrumbs.
  • Flour, egg and crumb the eggs.
  • When the eggs are ready, preheat a deep-fryer or deep frying pan to 180°C. Have a sheet pan with a rack and kitchen towels ready.
  • Gently lower the scotch eggs into the fryer or deep frying pan and cook until golden and crisp. This should take about 5–6 minutes.
  • Drain on kitchen paper and serve immediately.


Calories: 384kcal | Carbohydrates: 9g | Protein: 26g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 259mg | Sodium: 1095mg | Potassium: 637mg | Fiber: 1g | Sugar: 5g | Vitamin A: 989IU | Vitamin C: 109mg | Calcium: 61mg | Iron: 2mg