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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Medium
Young eggs with Thai sauce is a snack worth trying during moments of hunger. Let’s Get Cooking and make this dish with a very simple recipe.
Ingredients for Young Eggs with Thai Sauce For 4 people
Young eggs 500 gr Boneless chicken feet 800 gr Lemongrass 1 stalk Green mango 2 fruits Garlic A little Calamondin lime A little Non-spicy chili 2 fruits Red onion 2 bulbs Brown sugar 2 cups Fish sauce 1 cup (40 degrees of protein) Chili sauce 1 cup Tamarind juice 1 cup Korean chili powder A little
Utensils needed
Saucepan, pot, knife, scissors, cutting board, strainer,…
You can cook the sauce with the Fivestar Q14-3DG 14 cm stainless steel saucepan because:
- The saucepan depth is nearly 10 cm, making it easy to hold a lot of sauce.
- Made from quality inox 430, ensuring safety for long-term use.
- The saucepan lid is made of glass, allowing you to observe the food inside without opening the lid.
Image of ingredients
How to cook Thai sauce soft eggs
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Cook Thai sauce
Add sugar, fish sauce, chili sauce, and 1 cup of tamarind juice to the pot in turn.
Cook the mixture until it boils and skim off the foam to keep the sauce clear.
Cook for another 2 minutes and then add Korean chili powder.
Add more calamondin juice, be careful to add gradually and taste to balance the sourness since the sauce is already sour from the tamarind.
Wait for the sauce to thicken a bit then turn off the heat, do not cook too long as the sauce will become sticky and not tasty anymore.
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Prepare chicken feet and soft eggs
Add salt and white wine to the chicken feet and soft eggs for washing.
Wash thoroughly several times with water.
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Blanching chicken feet and quail eggs
Wait for the water to boil, then add sliced ginger and cut lemongrass.
Continue to blanch the quail eggs for 2 minutes.
Remove the quail eggs and immediately place them in a bowl of ice water.
Continue to boil the chicken feet for 5 – 7 minutes.
Remove the chicken feet and place them in the bowl of cold water where the quail eggs are soaking.
After the quail eggs and chicken feet have cooled, remove them and let them drain, then store them in the refrigerator.
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Prepare the remaining ingredients
Lemongrass, chili, shallots, garlic sliced thinly, and ginger shredded.
Cut the calamondin into slices and remove all the seeds; otherwise, the dish will become bitter when mixed.
Diced mango or you can substitute it with young green mango.
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Mixing Thai sauce with quail eggs and chicken feet
Cut the chicken feet into bite-sized pieces.
Separate each quail egg for easier eating.
Add the sauce, followed by the remaining ingredients.
Mix gently by hand to avoid breaking the eggs.
Let the sauce soak in for half an hour.
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Enjoy
After half an hour, take the Thai sauce quail eggs mixed with chicken feet out to enjoy. You can serve with dipping sauce to enhance the flavor.
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Quail eggs with Thai sauce will take quite a bit of time to prepare, but the recipe is very simple and just need to follow each step correctly to ensure success. Give it a try and leave a comment for Tastetutorial.com to let us know!
