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Balut Quail Eggs in Sweet and Sour Tamarind Sauce
Rate this recipeBalut quail eggs are an obsession for snack lovers. Today, bring the whole snack stall home with VN Cooking's balut quail eggs stir-fried with tamarind.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
5
Time
30 minutes
Servings
3
Level
Easy
Ingredients
Balut quail eggs
50 egg
Tamarind
1 packet
Minced garlic
2 tablespoon
Cornflour
3 tablespoon
Vietnamese coriander
50 g
Implementation Steps
01
- Wash the quail eggs and boil them until cooked.
- Let them cool, then peel.
- Coat them in a layer of cornflour.
- Let them cool, then peel.
- Coat them in a layer of cornflour.
02
- Put the tamarind in a bowl of hot water, mash it and remove the seeds.
- Heat oil in a pan and fry the garlic with a little sugar, seasoning powder and pepper until fragrant, then add the tamarind water and stir constantly until well combined.
- Heat oil in a pan and fry the garlic with a little sugar, seasoning powder and pepper until fragrant, then add the tamarind water and stir constantly until well combined.
03
When the tamarind sauce boils, add the balut eggs and a little Vietnamese coriander.
Toss a few more times until the eggs are heated through, then turn off the heat.
Arrange on a plate, sprinkle with some peanuts and enjoy.
Toss a few more times until the eggs are heated through, then turn off the heat.
Arrange on a plate, sprinkle with some peanuts and enjoy.
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