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Preparation
8 minutes
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Processing
5 minutes
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Difficulty
Easy
Ingredients for Grilled Rice Paper with Quail Eggs and Green Onions Serves 1
Rice paper 1 piece Quail eggs 3 eggs (or more if desired) Sterilized sausage 1 stick (or any favorite sausage) Green onions 2 stalks Red onions 1 bulb Satay sauce 1 tablespoon Chili sauce a little Ketchup a little Mayonnaise a little Cooking oil 5 tablespoons
How to Choose Fresh Ingredients
How to choose the right quail eggs
- To choose good quail eggs, you should select eggs with hard shells, clear patterns, no gray color, rough shapes, or any blemishes on the shell.
- A tip to identify fresh eggs is that new quail eggs will have a thin powdery layer on the outside of the shell. Additionally, you should buy eggs that feel firm when held, and when shaken, they shouldn’t produce a sound like liquid flowing.
- Absolutely avoid buying eggs with cracked, soft shells, or leaking water, as they are spoiled quail eggs.
How to choose fresh green onions
- To buy fresh green onions, you should choose those with roots still intact, the bulbs should be white, fresh, and not scratched.
- The green onion leaves must be bright green, not wilted or yellowed; if the leaves are wilted, the onions have been harvested for a long time and are no longer fresh.
- Avoid selecting overly large green onion plants, as they may have been treated with growth hormones.
How to make Grilled rice paper with quail eggs and scallions
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Prepare the ingredients
Remove the roots from the green onions, discard any wilted leaves, wash them thoroughly, and then chop them finely. Peel the purple onions, wash them with clean water, and then slice them thinly.
Sausage should be cut into bite-sized pieces; if it’s ready-to-eat sausage, you can cook it right away, but if it’s raw sausage, you should steam, fry, or grill it first!
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Making scallion oil and fried shallots
Put a pan on the stove and add 2 tablespoons of cooking oil. When the oil is hot, add the chopped scallions and stir-fry for about 20 seconds, then transfer the scallion oil to a bowl.
Continue heating 3 tablespoons of cooking oil in the pan, then add the shallots and fry until golden brown.
Tips for making crispy fried shallots- To make the fried shallots golden, fragrant, and crispy, you should use an aluminum pan to keep the temperature stable while frying.
- Using salt helps the shallots become crispy quickly, keeps the temperature stable, and adding a bit of flour will make the shallots thicker and hold their shape.
- To prevent the shallots from becoming mushy while frying, you should sun-dry them briefly!
- Additionally, to make the shallots more evenly crispy, you should fry them in small batches.
See more: How to make crispy fried shallots
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Grilled rice paper
Place a pan on the stove and set the heat to medium, then place the rice paper on the pan. Next, evenly spread the green onion oil over the surface of the rice paper.
Then evenly spread 1 tablespoon of satay on the surface of the rice paper, then crack quail eggs and continue to spread them evenly on top. When the eggs begin to cook, add sausages and shredded pork on top.
Finally, sprinkle some fried onions, chili sauce, ketchup, mayonnaise sauce, and serve on a plate.
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Finished product
The result is a delicious and attractive baked rice paper. This snack has a crispy outer layer and a rich, fragrant inside.
So with just simple ingredients and a non-stick pan, you can make incredibly delicious and appealing baked rice paper at home!
With just a few simple steps, you already have this snack to enjoy on the weekends. Wishing you success in making the baked rice paper with quail eggs and green onion using a non-stick pan, and don’t forget to let your friends and family enjoy it!
