Quail Eggs In Brown Sauce
|Canned quail eggs||15 Ounce|
|Dark soy sauce||2 Tablespoon|
|Tapioca starch||1 Tablespoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Sesame oil||1 Teaspoon|
|Fresh snow peas||1⁄2 Pound|
|Peanut oil/Vegetable oil||1 1⁄2 Cup (24 tbs) (For Deep Frying)|
|Peanut oil||3 Tablespoon (For Stir Frying)|
|Canned straw mushrooms||15 Ounce|
|Canned baby corn||15 Ounce|
Marinate the quail eggs in 2 Tbs soy sauce for about 10 minutes, turning the eggs frequently.
Remove quail eggs and set aside.
Save the soy sauce.
Add sugar, salt, tapioca starch, chicken broth, and sesame oil to the soy sauce used to marinate the eggs.
This is the seasoning sauce.
Rinse the snow peas and parboil.
Coat the quail eggs with flour; heat the oil in a wok and deep fry the eggs until golden brown.
Heat 1 Tbs oil in the wok; stir fry the snow peas for a few seconds.
Add half of the seasoning sauce and continue to stir fry for about 1 minute.
Remove to plate and arrange attractively around outer edge.
Heat another 2 Tbs oil in the wok; stir fry the straw mushrooms and baby corn for about 1 minute.
Add the remaining seasoning sauce and mix thoroughly.
Add quail eggs and stir well; pour in the middle of the plate.