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quail egg wontons

Recipe by
Lee Thayer
Nakhon Si Thammarat

This is a common street food in Bangkok sold as a snack. This is going to be written as 5 eggs per skewer, and one to two skewers would be an appetizer or snack. If you do not have fresh quail eggs, in the states you can buy these canned in most Asian markets.If using canned, drain and roll the eggs on paper towels before wrapping them.

yield 1 -2 skewers per serving
prep time 10 Min
cook time 5 Min
method Deep Fry

Ingredients For quail egg wontons

  • quail eggs, fresh hard boiled or canned
  • wonton wrappers
  • wooden skewers
  • lard or cooking oil

How To Make quail egg wontons

  • 1
    This is a make what you want recipe. Figure 5 wontons per skewer, and figure 1-2 skewers per serving as an appetizer.
  • 2
    Place a wonton wrapper on your work surface with a corner pointed towards you. Dip your finger in a small bowl of water and wet all 4 edges of the wrapper, place a quail egg on the wrapper.
  • 3
    Fold the corner closest to you over the egg away from you, then roll the egg away from you until you see the corners overlapped.
  • 4
    Take the left and right corners and fold them one at a time over the egg as well, so they overlap. Place on a skewer, running the skewer through the corners overlapped, as seen in this photo. I folded the left corner first, then right corner, gives a nice uniform appearance.
  • 5
    Repeat with the remaining eggs and wrappers. Using as many skewers, eggs, and wrappers as desired.
  • 6
    Heat a pan with about 1/2 inch of lard or oil (I used homemade lard for this), when hot, add a few skewers at a time, fry to golden brown.
  • 7
    Turn and fry the other side to golden brown. Frying both sides, called a shallow deep fry, takes just 10-20 seconds per side.
  • Quail Egg Wontons.
    Serve with a dipping sauce of your choice.

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