Deep Fried Quail Eggs With Minced Fish

Putonghua : yu ron chun dan

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     Cornflour  2 tbsp     Water 1 tbsp

Steps
1)  Crush and mince shallots, chop spring onion into tiny grains
2)  Mash Dace flesh meat, mix with seasoning, shallots and spring onion
3)  Stir, press and mix well by a flat spoon, to form fish dough
4)  Put quail eggs into pan with cool water, heated by low heat
5)  Turn off fire after 15 minutes of boiled water, soak quail eggs with cold water
6)  Shell off the quail eggs, make fully but thin coating by the fish dough
7)  Coat the fish pasted quail eggs by breadcrumbs
8)  Heat wok with oil, deep fry coated quail eggs by low heat
9)  Keep stirring until coated quail eggs turn into golden colour, dish up and serve

Remark
tbsp –     table spoon
To coat the quail eggs with fish paste more easier, there are some method :
     ~ To chilled the fish paste 30 minutes by refrigerator, make paste more harder
     ~ To use a micro-wave wrap paper or plastic glove to process the coating job, cleaner and efficiently

Option : make this cuisine by Dark Preserved Egg