Yields 12 servings.
4 pounds ground pork
1 ounce wood ear mushrooms, dried
1 small Japanese sweet potato
1 bunch spring onions
1 teaspoon white pepper, ground
1 teaspoon black pepper, ground
3 tablespoon Red Boat fish sauce
1 dozen eggs for boiling plus 1 egg for breading
2 cups panko bread crumbs
1 cup rice flour
5 cups vegetable oil
Step One: Boil the eggs.
1. Bring a large pot of water to a boil, lower the flame and gently add the dozen eggs to the water. Turn the flame to high and boil for 7 minutes. Remove eggs from pot and submerge immediately in a bowl of iced water. Place the bowl in the refrigerator to let eggs cool completely before peeling. Tip: proceed ahead to Step Two and return to peel the eggs afterwards.
Step Two: Make the sausage.
2. Soak wood ear mushrooms in water to rehydrate and plump up, about an hour or two. Once mushrooms are rehydrated, rinse them underwater a couple of times to remove any residue grit. Drain, then mince the mushrooms. Set aside.
3. Peel and mince 1 small Japanese sweet potato. Set aside.
4. Mince shallots and spring onions. Set aside.
5. Using a large mixing bowl, add ground pork, minced mushrooms, sweet potato, and shallots and spring onions. Add Red Boat fish sauce and white and black peppers. Mix to incorporate all the ingredients.
Step Three: Assemble the Scotch Egg
6. Using your hands, flatten about a ¼ cup of the sausage mixture to make a patty covering the palm of your hand. Place an egg onto the patty and mold the sausage mixture until it totally encompasses the egg. Set onto a baking sheet and repeat with the rest of the eggs.
7. Make a breading station consisting of shallow bowls of rice flour, beaten egg, and panko bread crumbs. Roll sausage-encased eggs in rice flour, then egg, then panko crumbs.
8. Repeat with remaining eggs.
Step Four: Fry the eggs.
9. Fry the eggs in oil heated to 350 degrees Farenheit. Eggs are done when the crust is golden brown. Remove from oil and let drain on a wire rack set inside a baking sheet.