Yield
10 pieces
Prep Time
15 Min
Passive Time
1 hr
Ingredients
Scotch Quail Eggs
| 150g | Potatoes, peeled, boiled and cut into cubes |
| ¼ tsp | Salt |
| ¼ tsp | Cayenne powder |
| 100g | Ground beef |
| 10 | Quail eggs, boiled and peeled |
| 100g | Blue Key Superfine Superwhite Flour, sifted |
| 1 | Egg, grade A, beaten |
| 100g | Breadcrumbs |
| 1000ml | Seri Murni Pure Vegetable Oil |
Method
- Blend boiled potatoes, salt and cayenne powder until smooth.
- Add in ground beef and continue to blend until the paste is well mixed.
- Divide the meat paste to 35g each. Gently shape the meat paste evenly around a quail egg, moulding it with your hands until sealed. Continue with the remaining quail eggs.
- Roll the meat-wrapped eggs in Blue Key Superfine Superwhite Flour, shaking off any excess and then dip in the beaten egg, followed by the breadcrumbs evenly for a really good coating.
- Arrange the meat-wrapped eggs on a tray and cover with cling film. Chill in the fridge for 1 hour.
- Heat Seri Murni Pure Vegetable Oil in a wok.
- Carefully lower the Scotch eggs into the wok and deep-fry until golden and completely cooked.