Similar to a scotch egg, but made with Thai ingredients and smaller quails egg for a better egg to meat ratio! These Thai eggs should be eaten with sweet chilli dipping sauce to add extra flavour.
Ingredients 5-10 Quail Eggs 1 Tablespoon Red Curry Paste 30 gms Pork Mince 30 gms Minced Fish Flesh 20 gms Chopped Green Beans 5 Kaffir Leaves 1 Teaspoon Salt 1 Eggs 1 Tablespoon Wheat Flour 1 Tablespoon Corn Flour Oil for Deep Frying
Preparation 1. Boil the quail eggs for 8-10 minutes and drop into cold water. If you leave hot eggs in the air they form a grey layer around the yolk, so it's best to take them from hot water to cold water. 2. Put the pork mince, fish mince, red curry paste, salt, egg, and the wheat and corn flour into a blender. Blend to a thick mixture. 3. Slice the green bean and kaffir leaves, add to the blended meat and mix. 4. Take the egg, wrap the egg in meat to form a ball, then deep fry the balls for 5 minutes. 5. Serve with the following sauce.
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