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Shrimp Scotch Eggs

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The origins of these kebabs are debatable. The boiled eggs wrapped in meat can be traced back to Mughal cooking, then became so popular in the British Raj that they brought it back to the UK where it became a popular pub food. We will leave you to find out what came first, Scotch eggs or Nargisi Kebab. For more information, check out this link.

The kebabs are exotic and delicious. We decided to give it our twist and create a different version. The fun part is they all look alike, but our version is made of different ingredients and cooking methods.

Shrimp Scotch Eggs

This pescatarian recipe is the result of non-meat eaters in the family. These kebabs call for a special occasion as they require a little longer time to make—a perfect dish to impress your loved ones.
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Course Main Course
Servings 6 people

Ingredients
  

  • 1 lb small shrimp peeled, fresh or frozen
  • 1 tsp turmeric powder
  • 6 cloves garlic
  • 1 inch ginger peeled
  • 2 green chilies
  • 3 tsp red chili powder
  • 6 tbsp olive oil
  • 3 cups red onion finely chopped
  • 1 tsp garam masala
  • 1 tbsp lemon juice
  • 1 cup cilantro chopped
  • salt to taste
  • 1 russet potato boiled, peeled and mashed
  • 1 egg lightly beaten
  • cornmeal to coat kebabs before frying
  • 6 eggs hard-boiled, peeled
  • olive oil for frying

Instructions
 

  • Peel shrimp if needed or defrost frozen shrimp. Rinse gently under running water and drain completely. Mix it with salt and the turmeric powder and keep it aside.
  • In a food processor, mince garlic, ginger, and green chilies.  Add it to the shrimp mixture along with the chili powder and keep it aside for at least 30 minutes.
  • In a heavy-bottomed sauté pan, heat the oil and fry onions until soft, at least five minutes. Add the marinated shrimp and continue frying until the mixture is cooked. There should not be any liquid around the shrimp. Add the garam masala, lemon juice, and cilantro, mix it well, and turn the heat off. Let the shrimp mixture cool.
  • Boil the potato until fully cooked. It takes about 20-25 minutes. You should be able to pierce the potato smoothly with a knife.Drain the potato completely and let it cool. Peel it with a dry hand and mash it with the back of a spoon or potato masher.
  • Add mashed potatoes to the shrimp mixture a little by little until you are able to form a ball or kebab. Taste the salt and add more, if needed.
  • Divide the mixture evenly into six balls. Using two thumbs, press at the center of the ball and create a cavity large enough to hold the boiled egg. Cover the egg gently by pressing the shrimp mixture over it making it into a smooth ball. Continue with the remaining shrimp mixture and eggs. Set it aside.
  • Roll each kebab in a lightly beaten egg and then in cornmeal.
  • Deep fry all the kebabs over medium-high heat by turning them once until they are golden brown. Cut them in half and serve hot.

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