Ingredients

The following ingredients have 36 Servings
  • 18 quail eggs
  • 1 pound ground chicken
  • 2 scallions, including greens, finely minced
  • 1 handful cilantro leaves
  • 1 teaspoon salt
  • pepper to taste
  • 1 egg, beaten
  • 2 tablespoons water
  • breadcrumbs
  • oil for frying
  • 1 sweet red onion
  • 1/2 cup white vinegar
  • 1 teaspoon salt
  • 1 tablespoon sugar

Instruction

  • Thinly slice onion rings, toss with salt and sugar then cover with vinegar in a shallow dish and set aside.
  • Hard boil the quail eggs. Start the eggs in a pan of room temperature water, bring them to a boil then count five minutes. Drain, soak in cold water and as soon as you can handle them, peel them underwater. Wash off any specks of shell, drain and reserve.
  • Mix chicken, herbs, salt and pepper. If you want to check seasoning, fry a little piece and taste. Divide meat into 18 lumps. With wet hands, flatten a lump in your palm, place a whole egg on top, wrap meat around egg, then roll into a meatball, ensuring that no egg is peeking through. Rewet your hands to keep chicken from sticking.
  • Roll each ball in egg, then crumbs. Fry on all sides until golden, about 4-5 minutes. Drain on paper and cool. Just before serving slice eggs in half, and offer onions on the side.