This is a fantastic dish that we like to take on our family picnics and on our outings to the beach.
They go perfectly with Nan’s Mixed Vegetable Pickle! (found on page 13 of The Eurasian Table Cookbook)
Eurasian Scotch Quail Eggs
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 12 quail eggs
- 350g minced pork
- 100g minced prawn
- 150g radish (bangkuang), chopped
- 5 shallots, chopped
- 2 tsp light soya sauce
- a good pinch of white pepper
- 2 tbsp plain flour
- 1 chicken egg, whisked
- 150g panko or normal breadcrumbs
- oil for deep frying
Instructions
- Boil the quail eggs for 2 - 4 minutes. (Depending on how soft you want the yolk)
- Run under cool water and peel them.
- Mix the minced pork, prawn, radish, shallots, light soya sauce and white pepper together.
- Wrap this mixture around the eggs.
- Put the flour, whisked egg and breadcrumbs in separate bowls.
- Coat the balls in the flour, then transfer to the beaten egg, then roll them in breadcrumbs.
- Fill a pan with enough oil for deep frying, on a medium high heat.
- Cook 6 eggs at a time for about 2 minutes on each side or until golden brown.
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