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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Deep-fried fish cake wrapped in quail eggs is an attractive fried dish, yet extremely simple and easy to make. Let’s take the opportunity to cook right away with TasteVN to make this delicious dish.
Ingredients for Deep-fried Fish Cake Wrapped in Quail Eggs For 2 people
Fish cake 200 gr Chicken eggs 2 eggs Quail eggs 10 eggs Shallots 2 bulbs Cilantro 5 gr Mayonnaise 1 teaspoon Wood ear mushrooms 3 gr Green rice flakes 50 gr Breading flour 40 gr Seasoning 1/2 teaspoon (pepper/ sugar/ seasoning powder) Glass noodles 10 gr Cooking oil 210 ml
How to choose good wood ear mushrooms
- You should choose dried wood ear mushrooms with large, thick caps and fewer small mushrooms at the base.
- The color of the mushrooms should be dark amber, slightly glossy (on the top side) and coffee milk color (on the underside). Avoid choosing mushrooms that look too black, as they may become mushy when soaked in water and are less crunchy.
How to prepare Fried Fish Cake wrapped in Quail Eggs
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Boil quail eggs
You put the quail eggs in a pot, pour water to cover the eggs, then turn on the heat and boil the eggs for 4 – 5 minutes on high heat. When the eggs are cooked, you take them out and place them in a bowl of cold water; when the eggs cool down, you proceed to peel the eggs.
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Prepare other ingredients
Peel and finely chop the shallots. Cut the roots off the cilantro, wash it clean, and chop it finely. Soak the glass noodles in water for 30 minutes, then take them out, drain, and cut into small pieces. Similarly, for the wood ear mushrooms, soak them in water for 30 minutes, then take them out and chop finely.
Tip: To ensure the wood ear mushrooms expand evenly while still maintaining their crispness, you should soak the mushrooms in cold water for 30 minutes to 1 hour for them to fully expand.
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Mix the filling
Add sugar, pepper, seasoning powder to the fish paste along with wood ear mushrooms, cilantro, vermicelli, minced shallots, and 1 teaspoon of mayonnaise, then mix well and marinate the fish paste for 15 minutes so that the spices are evenly absorbed.
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Shape the fish cakes
Put a little cooking oil on a plate and wear plastic gloves, then take 1 spoonful of fish paste into the palm of your hand, flatten it, place the quail egg in the middle, and roll it back into a ball.
To make the fish cake look more attractive, roll another spoonful of fish paste and place it on top of the quail egg-wrapped fish cake. Then, use a toothpick to skewer through the two fish cakes to keep them more secure when frying.
Dip the fish cakes first in the crispy flour, then in beaten egg, and finally sprinkle with crispy rice to cover the surface of the fish cake.
Tip: If you don’t have crispy flour, you can substitute it with wheat flour, and in case you don’t have green rice flakes, you can use breadcrumbs for the outer coating!
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Frying fish cakes
You pour 200ml of oil into the pan, when the oil is hot, add the fish cakes and fry over medium heat for 10 minutes. While frying, you should turn them regularly to prevent the coating from burning; additionally, you should turn them gently to avoid the coating falling off.
Once the fish cakes are cooked, remove them and place them on paper towels to absorb the oil.
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Product
The fried fish cakes have a crispy coating on the outside, with fragrant and rich fish cake inside, a bit chewy from the wood ear mushrooms and glass noodles, the richness of quail eggs, dipped in chili sauce makes you want to eat more after the first bite.
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With the steps above, you have completed the delicious, nutritious, and easy-to-make dish of fried fish cake wrapped in quail eggs. Show off your cooking skills for the whole family to enjoy this weekend! Wish you success.
* Image and recipe sources from the YouTube channel Delicious Dishes
