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| This is a side dish of quails eggs in a spicy sugar-caramel sauce. In Thailand we normally use larger duck or even chicken eggs, but for the best ratio of sauce to egg the smaller quails eggs are perfect. |
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| Ingredient |
| 7 Quail Eggs |
| Oil for Frying |
| 3 Red Chillis |
| 2 Garlic Cloves |
| 1 Teaspoon Chopped Coriander Leaves |
| 1 Tablespoon Chopped Onion |
| 2 Tablespoons Light Soy Sauce |
| 2 Tablespoons Fish Sauce |
| 1 Tablespoon Vinegar |
| 1 Tablespoon Sugar |
| Preparation |
| 1. Boil the eggs for 5 minutes, remove them and place in cold water. Peel off the shell and cut in half. |
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| 2. Put oil in the frying pan and fry the quail egg halves until they are brown, remove and put on the serving plate. |
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| 3. Slice the chilli and the garlic and put in frying pan with 1 tablespoon oil, fry for a minute to release the flavours. |
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| 4. Turn the heat to medium, add the light soy sauce, fish sauce, sugar and vinegar and fry until the sugar caramelizes and the sauce thickens and becomes brown. |
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| 5. Pour the sauce over the eggs. |
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| 6. Add the raw chopped onion over the eggs, together with the chopped coriander leaves. |
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| Serve With :
Cucumber,
Tomato,
Salad,
Fragrant rice
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