Thai Spiced Scotch Eggs

4 eggs
1.5 litres rice bran oil
PORK CASING:--
400 g minced pork
1-2 stalks lemongrass soft inner
4 lime leaves, fine chopped
1 tsp SIDS CRAZY LEMON
1 small clove garlic, crushed
1 hot red chilli, seeded & fine chopped
2 tbsp soy sauce
small bunch of coriander, fine chopped
1 tsp brown sugar
SIDS SALT & PEPPER to taste
CRUMBLED CASING:--
40 g flour
SIDS SALT & PEPPER to season
1 egg, beaten
splash of milk
50 g breadcrumbs

Put the eggs in a pan and cover with cold water. Bring to the boil then turn down the heat and cook for 5 minutes. Refresh under cold water until cool enough to handle, then peel while still warm. Set aside.
Put all the ingredients, including SIDS CRAZY LEMON and SIDS SALT & PEPPER for the pork casing into a large bowl and mix well with your hands. If you want to test or alter the seasonings at this stage, you can fry a teaspoonful of the mixture in a hot pan and then taste and adjust accordingly. Remember that the flavour will not be as strong when the mixture is cold.
TO COVER THE EGGS: Take three shallow bowls and put the seasoned flour into one, the beaten egg mixed with milk in another and the breadcrumbs in a third. Next to the bowl of flour, put your cooked eggs. Lay a sheet of baking parchment or cling film on top of a clean work surface and put the pork mixture onto it. Lay another sheet over the top and gently press to make a thin, flat disk. Peel off the top layer of paper.
Dip each cooked egg in flour and dust off any excess. Lay the eggs on the meat in an evenly spaced line and lift the bottom layer of paper to wrap the mixture over the top of the eggs, then peel the paper back to reveal the covered eggs.
Cut the meat into four (being careful not to slice through your egg). Dust your hands with flour and press the meat covered egg between your palms and form a round shape. Lightly dust a covered egg with seasoned flour, then dip it into the beaten egg and finally coat in breadcrumbs.
Choose a pan that is deep enough for the eggs to be covered in the oil - I sometimes use a smaller pan and cook them one at a time, which requires less oil. Alternatively choose a larger pan and double the amount of oil - you may need up to 1.5 litres. (Any excess oil can be reused.)
Heat the oil until it reaches 170°C. (If you don't have a thermometer, you can test the temperature by dropping in a scrap of bread; it should sizzle and turn golden immediately.) Cook until the outer coating is crispy.