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Braised Quail'S Eggs

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  Quails eggs 24
  Light soy sauce 2 Tablespoon
  Cornflour 2 Tablespoon
  Mangetout 225 Gram, trimmed
  Carrots 2 , cut into thin strips
  Salt To Taste
  Sugar 1 Teaspoon
  Sesame oil 1 Teaspoon
  Chinese stock 300 Milliliter
  Sunflower oil 2 Cup (32 tbs) (For Deep Frying)
  Mushrooms 425 Gram (Drained)

Put the quail's eggs in a bowl of cold water, place in a steamer and steam for 10 minutes.
Remove the eggs and plunge them into cold water for 5 minutes.
Shell the eggs, pour over the soy sauce and let marinate 20 minutes, turning frequently.
Reserve the marinade and use 1 tablespoon cornflour to coat each egg.
Mix the salt, sugar, sesame oil and remaining cornflour with the marinade to make a sauce.
Heat the oil in a pan until a cube of day-old bread browns in 30 seconds.
Deep-fry the eggs until golden, drain and set aside.
Pour off all but 2 tablespoons oil from the pan.
Stir-fry the mangetout and carrots with a little sauce for 1 1/2-2 minutes.
Remove and arrange around the edge of a dish.
Heat 2 more tablespoons of oil in the pan.
Stir-fry the mushrooms 30 seconds, add the eggs and remaining sauce and stir-fry until the saucce is smooth.
Pour the eggs and mushrooms in the centre of the vegetables.

Recipe Summary

Side Dish
Stir Fried

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Braised Quail'S Eggs Recipe