Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Quail | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Quail Eggs 12 pcs
- Dace Flesh Meat 250 g
- Spring Onion 2 stalks
- Shallots 2 pcs
- Breadcrumbs 1/2 cup
- Seasoning
- Light Soy Sauce 1/2 tbsp
- Salt 2 tbsp
- Pepper some
- Corn Flour 2 tbsp
Directions
Crush and mince shallots, chop spring onion into tiny grains
Mash Dace flesh meat, mix with seasoning, shallots and spring onion
Stir and mix well to form fish paste
Put quail eggs into pan with cool water, heated by low heat
Turn off fire after 15 minutes of boiled water, soak quail eggs with cold water
Shell off the quail eggs, make fully but thin coating by the fish paste
Coat the fish pasted quail eggs by breadcrumbs
Heat wok with oil, deep fry coated quail eggs by low heat
Keep stirring until coated quail eggs turn into golden colour, dish up and serve
Category:Hong Kong Recipes
Category:Hong Kong Snacks