Monday, August 20, 2012

Thai styled scotch eggs

Bangkok, Siam Paragon, Thai scotch eggs

These aren't actual bread crumbed and sausage wrapped scotch eggs that we commonly know but are very similar. The salty, spicy and lemongrass infused wrappings taste are possibly fish paste. Tasted like otah or fish cake with diced long beans. There were even miniature quail egg versions.

We got those with century and salted eggs. The salted egg versions were a sodium overload since the skins were already pretty well salted - that's a salty double whammy when they were had with the eggs. Could have been great pairing with rice. Or beer. The century egg versions were on the other hand a pretty good combination of flavours that worked.

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