scotch quail eggs with asian flare
scotch quail eggs
ingredients:
(1) lb. ground pork
(3) perilla leaves + extra for decoration
(1) shallot
(1) tsp. sesame oil
(1) tsp. soy sauce
salt + pepper
(24) quail eggs
(1/4) cup flour
(2) eggs, beaten
(1) cup panko bread crumbs
(1) qt. oil for frying
sauces:
honey mustard
thai sweet chili sauce
(1) Tbsp. mayo + (1) tsp. sriracha sauce
direction:
1. in a pot, bring water to a boil. add (24) quail eggs and boil for 4 min. quickly cool them in cold water and peel the shell.
2. finely chop (3) perilla leaves and (1) shallot.
3. in a bowl, mix (1) lb. ground pork, (1) tsp. sesame oil, (1) tsp. soy sauce, chopped perilla leaves and shallot. add salt and pepper to season.
4. divide the meat mixture into (24) equal parts, mold each part around a boiled quail egg and shape into a ball.
5. set (3) separate bowls or trays for (1/4) cup flour, (2) beaten eggs and (1) cup bread crumbs.
6. coat each ball with flour (shape off excess) -> beaten egg -> bread crumbs.
7. heat (1) qt. oil in a large pan and deep fry the quail egg meatballs until golden brown and pork is completely cooked.
- i typically fry twice: first on medium heat to cook the meat. remove from the oil. then fry again in high heat for a few min. to crisp up.
8. drain excess oil on paper towel and serve with sauces.
yield: (24) scotch quail eggs