How to Make Quail Eggs Stir-Fried with Tamarind Sauce

Preparing the Quail Eggs

Rinse the quail eggs to clean them. Boil a pot of water, and once boiling, gently add the quail eggs. When the water returns to a boil, reduce the heat to low and simmer the eggs for about 10-12 minutes, adding a pinch of salt. After cooking, let the eggs sit in the hot water for an additional 5 minutes, then remove them to cool. You can place the eggs in cold water briefly to make peeling easier.

Quail eggs are notoriously difficult to peel without breaking. A tip to peel them easily is to lightly tap the egg all around on a surface, like a countertop or cutting board, before gently peeling off the shell. This method helps prevent the eggs from breaking.

Place the peeled quail eggs in a separate bowl.

Preparing the Tamarind Sauce

You can purchase tamarind sauce at dry goods stores or supermarkets, which is convenient for cooking. If tamarind sauce is not available, you can prepare it yourself as follows:

• If using fresh tamarind, peel and clean it, then place it in a bowl, pour hot water over it, and mash the tamarind to extract the pulp, discarding the seeds. Only the tamarind juice should be used.
• If using packaged dried tamarind, place it in a bowl, pour warm water over it, and let it soften. Then, stir and mash it to extract the tamarind pulp and juice, similar to the method above.

Note that fresh and dried tamarind tend to be more sour than store-bought tamarind sauce, so you may need to adjust the amount of sugar accordingly when cooking.

Preparing the Other Ingredients

Peel and finely chop the garlic and shallots. Wash the ginger, then divide it in half: finely chop one half and julienne the other. Finely chop the fresh chili. Remove the tough outer layers of the lemongrass, wash it, then crush and finely chop it.

Use a small amount of garlic, just enough to add flavor. Avoid using too much garlic, as some research suggests that garlic may not pair well with fertilized quail eggs.

When making quail eggs stir-fried with tamarind, many people like to eat it with bread. Depending on your taste, you can choose to include lemongrass or not. However, adding a little lemongrass enhances the dish's aroma and flavor. If you use lemongrass, chop it very finely, as it can be tough and gritty if not prepared properly.

If you can't handle spicy food, you can replace the chili with a milder variety.

Rinse the coconut meat and slice it thinly. You can also grate a small amount to sprinkle over the finished dish for a more attractive presentation.

Roast the peanuts until golden, let them cool, then rub off the skins and crush them coarsely. Avoid crushing the peanuts too finely.

Pick and wash the Vietnamese coriander, then let it dry. Roughly chop some for garnishing the dish later, and keep some leaves whole to place on the dish after cooking.

Frying the Quail Eggs

To prevent the quail eggs from breaking during cooking, lightly fry them first. Before frying, coat the eggs with a thin layer of cornstarch to give them a slightly firm texture.

Heat oil in a pan—just enough to coat the bottom. Once the oil is hot, gently place the quail eggs in the pan to fry briefly. Fry until the eggs are lightly browned, about 30-40 seconds, then remove from the pan.

When frying the quail eggs, avoid stirring. Instead, gently shake the pan to prevent the eggs from breaking.

Cooking Quail Eggs Stir-Fried with Tamarind Sauce

Add 2 tablespoons of oil and 5 tablespoons of margarine to a pan. Heat over medium-low until the margarine is melted and hot. Then, sauté the chopped shallots, garlic, lemongrass, chili, and ginger until fragrant. Next, add 150ml of tamarind sauce and season with 2 tablespoons of chili sauce and 1 tablespoon of ketchup.

Because tamarind sauce is sour, you should add sugar to balance the flavor. For the amount of tamarind sauce mentioned above, add 4 tablespoons of sugar and nearly 4 tablespoons of fish sauce. Stir well and add the coconut meat. Once the tamarind sauce begins to boil, add the quail eggs to the pan and stir-fry them in the sauce.

Dissolve 1 tablespoon of cornstarch in 4 tablespoons of water. Stir well and gradually pour into the pan to thicken the tamarind sauce. Cook for another minute, then add about 3 tablespoons of coconut milk to enrich the flavor.

Finally, add the roughly chopped Vietnamese coriander, stir well, and sprinkle a little ground pepper before turning off the heat. From the time you add the cornstarch to the time the dish is ready, it should take about 2 minutes for the cornstarch to cook. Serve the quail eggs stir-fried with tamarind sauce on a plate, garnishing with more Vietnamese coriander and peanuts if desired.

When cooking quail eggs stir-fried with tamarind sauce, keep the heat at a medium-low level. If the heat is too high, the sauce may evaporate too quickly and burn. Occasionally turn the eggs to ensure they are well-coated with the sauce.