4 Ways to Make Delicious Crispy Fried Quail Eggs with Tamarind Sauce and Garlic Butter

Prepare quail eggs

Buy quail eggs, wash them clean and then put them in a basket.

Put a pot on the stove, add 1 liter of water along with 20 quail eggs, boil over medium heat for about 10 minutes until the water boils vigorously, then you can turn off the heat.

Then, take the quail eggs out, peel them, and put them in a bowl.

Mixing the batter

Put into a bowl a mixture of ingredients including: 100gr rice flour, 100gr wheat flour, 1/2 teaspoon of salt, and 1/2 cup (rice bowl) of filtered water. Stir well until the batter is smooth and slightly runny, then stop.

Next, crack 1 egg into the flour bowl and continue mixing until the batter mixture is completely blended.

Fried Quail Eggs

Place a pan on the stove, add 4 tablespoons of cooking oil and heat until the oil is hot. When the oil is hot, reduce the heat to fry the quail eggs.

Use a spoon to scoop each mixture of batter mixed with the quail eggs and drop it into the hot oil, then stir a few times to ensure the cake is evenly crispy on both sides for about 3 – 5 minutes. When the quail eggs start to turn golden, take them out and let them drain on paper towels.

Continue this process until you finish the prepared ingredients!

Final Product

Fried quail eggs when done will have a crispy outer layer encasing each rich and flavorful quail egg inside. For this fried dish, you should eat it with chili sauce and enjoy while hot to maintain the crispiness and keep the delicious aroma intact!

Boil the quail eggs

Boil 1 liter of water on the stove, add the quail eggs and cook until the water boils for 10 minutes. Remove the quail eggs, peel them, and rinse with water, then let them drain.

Mix the batter

Add 100gr of all-purpose flour to a large bowl with 50gr of rice flour, 200ml of water, and stir well. To prevent the flour from clumping, remember to stir the mixture continuously!

Once the batter is ready, add all the quail eggs and mix well.

Fry the quail eggs

You pour 10 tablespoons of cooking oil into the pan, when the oil is hot, you scoop each spoonful of quail eggs with 1 or 2 eggs as desired along with a suitable amount of batter, gently place them into the hot oil and fry over medium heat.

To avoid burning the batter coating, you need to flip the eggs evenly.

Making tamarind sauce

You take sour tamarind and put it in a bowl with 100ml of warm water, then use a spoon to mash the tamarind. After that, you strain the tamarind through a sieve and only keep the juice, discarding the pulp.

Add 1 tablespoon of fish sauce, 4 tablespoons of sugar, 1 tablespoon of chili sauce, and 1 tablespoon of dissolved tapioca flour into the tamarind juice, then stir the mixture well.

Next, you add 1 tablespoon of cooking oil to a pan, when the oil is hot, add 2 tablespoons of minced garlic and 1 tablespoon of minced shallots and sauté until fragrant. When the garlic and shallots turn golden, add the tamarind sauce and stir well over medium heat until the sauce bubbles, then turn off the heat.

Finally, add 1 tablespoon of chopped green onions, stir well, and it’s done.

Final product

The fried quail eggs have a crunchy outer layer, lightly fatty. The tamarind sauce is seasoned just right, with a sweet and sour taste and a captivating saltiness.

The smooth and fragrant sauce drizzled on top or served with the crispy quail eggs is definitely the most harmonious combination you’ve ever known!

Boil the quail eggs

Put 1 liter of water into a pot along with 20 quail eggs, boil on high heat for 10 minutes to ensure the eggs are cooked evenly. Then, remove the eggs, peel them, and rinse briefly with water to clean off any remaining shell and let them drain.

Fried Quail Eggs

You roll the quail eggs in order through the crispy flour, beaten chicken eggs, and finally another layer of crispy flour. Then, put them into a pan with 10 tablespoons of oil that has been heated until boiling and fry over medium heat.

To prevent the eggs from burning, make sure to stir them evenly.

Making Garlic Butter Sauce

You put 2 tablespoons of unsalted butter into the pan, keeping the heat medium to help the butter melt quickly. Then, add 1 tablespoon of minced garlic to sauté until fragrant; when the garlic turns golden, add 4 tablespoons of chili sauce along with 1/4 cup of water and stir the mixture well.

Stir-fried quail eggs

When the sauce has boiled again, add the quail eggs and stir evenly for 3 minutes, then add 1 tablespoon of chopped green onions and stir for another minute before turning off the heat.

Final product

The round quail eggs are coated with a thin layer of flour, fragrant with an egg flavor. The outside is covered with a delicious, rich garlic butter sauce that is enticing.

To enhance the dish’s flavor, you can serve it with a bit of Vietnamese coriander; it’s very tasty!

Prepare the ingredients

You can buy quail eggs at supermarkets, TasteVN, or markets. After purchasing, boil the eggs for about 5 – 10 minutes.

Once boiled, take them out and soak them in a bowl of ice water to make peeling easier. When the eggs cool down, peel them and place them in a bowl.

Mixing the batter

You prepare a bowl for 1 cup of crispy frying flour, 4 tablespoons of cornstarch, and 1 cup of filtered water, then use a spoon to stir well until the batter is completely dissolved without lumps or clumps.

After that, you add the peeled quail eggs into the prepared batter bowl.

Frying the eggs

You prepare a pan with enough oil to cover the bottom, then turn on the stove and wait for the oil to heat up. After that, you scoop 1 spoonful of the batter with the quail eggs and pour it into the pan to fry. You should add a bit more batter to ensure it surrounds the egg.

Fry the eggs on low heat, flipping both sides until the eggs and batter are golden brown. Fry similarly until all the batter and eggs are used up.

Making tamarind sauce

You prepare another non-stick pan, add the following ingredients in order: 1 tablespoon of tamarind paste, 3 tablespoons of hot water, 6 tablespoons of sugar, 3 tablespoons of fish sauce, 1 tablespoon of chili sauce, a little sliced ginger, and 1 tablespoon of fried garlic.

Then mix well and cook the mixture until the sauce thickens and becomes fragrant.

Finished product

The quail eggs after frying have a crispy golden batter, with a smooth tamarind sauce that has the sourness of tamarind, a slight spiciness from chili sauce, along with the fragrant aroma of ginger and fried garlic.

When you eat it, you will feel the rich and buttery quail egg combined with the sweet and sour tamarind sauce, creating an incredibly appealing snack.