The most straightforward recipe for sweet and sour tamarind stir-fried quail eggs; the more you eat, the more you’ll crave.

1. Prepare the Ingredients

Combine 30g of ripe tamarind with about 100ml of hot water. Mash the tamarind to extract the juice.

Peel and mince the garlic. Pick out any tough stems from the Vietnamese coriander, wash it, and set aside to drain.

In a small bowl, mix 1 tbsp of tapioca starch/cornstarch with 2 tbsp of warm water until smooth.

2. Boil the Eggs

Place 30 quail eggs in a pot, adding enough water to cover them completely. Add 1 tsp of salt. Bring to a boil over high heat, then reduce heat and simmer for about 15 minutes. Remove from heat and let cool slightly.

Carefully peel the eggs. Work gently to avoid breaking them. Peel all the eggs.

3. Make the Tamarind Sauce

Heat 1 tbsp of cooking oil in a pan or wok over medium heat. Add the minced garlic and sauté until fragrant and lightly golden. Add the tamarind juice and ½ cup of water; bring to a simmer.

Stir in the fish sauce and sugar until dissolved. Adjust seasoning to your liking, aiming for a balance of sweet, sour, and salty. Stir in the prepared tapioca starch/cornstarch mixture.

Add the peeled quail eggs. Continue cooking over medium heat, stirring frequently, until the sauce thickens and coats the eggs. Remove from heat.

4. Finished Dish

The Quail Eggs Stir-fried with Tamarind should be fragrant and visually appealing. Serve on a plate garnished with a little Vietnamese coriander. The sweet and sour tamarind sauce complements the savory fish sauce, creating a truly addictive flavor.

The thick tamarind sauce clings perfectly to the quail eggs, creating a delightful culinary experience. Try it today!

1. Prepare the Ingredients

Place the quail eggs in a pot and cover with water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat and simmer for about 15 minutes. Remove from heat and let cool slightly. Then peel the eggs.

2. Make the Sauce

Place the tamarind in a bowl, add a little warm water, and mash well to extract the juice. Strain the tamarind pulp.

Melt the butter in a pan or wok. Add 1 tbsp of minced shallots and garlic, and sauté until fragrant. Add the tamarind juice, sugar, fish sauce, and tapioca starch/cornstarch mixture.

Add the peeled quail eggs and stir until the sauce thickens. Remove from heat.

3. Finished Dish

For an extra delicious touch, garnish with Vietnamese coriander and roasted peanuts (optional). Enjoy this sweet and sour quail egg dish as a snack or appetizer. Enjoy!