Quail Egg Wontons
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. I made these on 3 Jun 2018, nothing hard about this but it does time if making a lot, I used about 42 eggs for this. Links to the shortcuts are listed in the Notes section.
Ingredients
For Each Skewer
- 5 hard boiled quail eggs, peeled, or canned - drained, Shortcut
- 5 wonton wrappers
- 1 wooden skewer
To Fry
- lard, or cooking oil, as needed, Shortcut
Instructions
- Place a wonton wrapper on your work surface with a corner pointed towards you. Dip your finger in a small bowl of water and all 4 edges of the wrapper, place a quail egg on the wrapper.
- Fold the corner closest to you over the egg away from you, then roll the egg away from until you see the corners overlapped.
- 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.
- Repeat with the remaining eggs and wrappers. Using as many skewers, eggs, and wrappers as desired.
- Heat a pan with about ½ inch of lard, or oil, (I used homemade lard for this), when hot, add a few skewers at a time, fry to golden brown.
- Turn and fry the other side to golden brown. Frying both sides, called a shallow deep fry, takes just 10-20 seconds per side.
- Serve with a dipping sauce of your choice.
Notes
Shortcuts: Perfect Hard Boiled Quail Eggs. Rendering Lard.