Fried Meatballs Stuffed With Quail Eggs
23.01.2019
Ingredients :
- 50 quail eggs
- 1kg of ground pork
- 160g of Vietnamese sausage
- 240g of bacon
- 80g of green onion
- 80g of cilantro
- 60g of red onion
- 15g of pepper
- 8g of Neptune bouillon granules
- 8g of granules
- 605g of salt
- 600g of white vinegar
- 2 liters of water
- 2 liters of iced water
- 500g of Meizan flour
- 4 eggs
- 500g of crispy frying mix
- 500ml of Meizan cooking oil
- Served with
- Nam Duong chili sauce
- Nam Duong tomato sauce
- Mayonnaise
Instructions :
Step 1: Cook the quail eggs
- Boil 2l of water, then add 300g of salt and 300g of white vinegar, boil over a medium heat.
- Put the quail eggs into a wire skimmer, quickly dip them in boiling water 3-4 times to boil but to not let them crack. After dipping, boil the eggs for 1 minute and 50 seconds. This step helps the egg yolk look peachy and eye catching.
- Pick out the boiled eggs and soak them into 2 liters of iced water with salt and white vinegar, until they cool down and then carefully peel the quail eggs.
Step 2
- Put the head of green onions, cilantro, red onions, ground meat, sausage, bacon, ground black pepper, seasoning, and salt into the blender. Blend, and divide the blended mix into 40g/ pax.
Step 3
- Take 40g of the ground meat mixture and wrap it around a peeled quail egg.
Step 4
- Roll the meatballs evenly through flour, eggs, and the crispy frying mix.
Step 5
- Heat the cooking oil to 1700C. Fry the meatballs in the oil for 2 minutes and 15 seconds. Pick out and place on to paper to absorb excess oil.
Step 6
- Make a sauce with the chili sauce, tomato sauce, mayonnaise and mix thoroughly, serve with salad.
Tip: Boil eggs in 1 minute 50 seconds to make the egg yolk look peachy and eye catching when presenting on the dish.
