Quail Egg Surprise

By annesqui

Also known as Scotch Quail Eggs, great for appetizers or brown bag lunch.

Ingredients

• 12 quail eggs, hardboiled and peeled
• 1/2 kilo ground pork
• 1 medium carrot, peeled and grated (or diced, if you like)
• 1 small red bell pepper, diced finely
• 1 medium onion, peeled and diced finely
• 1/2 teaspoon iodized salt
• 1/4 teaspoon ground black pepper
• 1/2 cup flour or bread crumbs
• 1 egg, beaten
• 1/4 cup flour (for coating the eggs)
• 1 1/2 cups cooking oil (for frying)

Details

Adapted from annecooks.blogspot.com

Preparation

Step 1

Heat cooking oil in a deep fryer or wok over low fire. While waiting, work on the meatball mixture.

In a bowl combine ground pork, carrots, bell peppers and onions. Season with salt and black pepper. Mix thoroughly, then add in flour or bread crumbs. Mix a few more strokes, then pour in beaten egg. Mix to ensure the egg wets and combines with the mixture. (I use my hands to mix, for a better feel.)

Roll quail eggs in flour to coat. Then take a tablespoon of the mixture and line each flour-coated egg with it, shaping into balls as you go. Carefully drop the meatballs into the waiting oil. Deep fry for 3 minutes or until brown and golden.

Serve with sweet and sour sauce or sweet chili sauce.