INGREDIENTS

• 12 quail eggs
• 200g shrimps (peeled)

DIRECTIONS

1. Boil the quail eggs:

   Put the quail eggs into cold water and add 1 teaspoon of salt to the water.

   Bring the water to a boil over high heat, then time for 3 minutes. Take out the eggs and soak them in cold water. Peel the eggs and set aside.

2. Prepare the shrimp paste:

   Use the back of a knife to mince the shrimps into a paste. Pay attention to keep the shrimp fibers intact so that the shrimp paste will be more springy

   
   

3. Season the shrimp paste:

   Add 1 egg yolk, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to the shrimp paste. Stir well to let the shrimp paste fully absorb the seasonings.

4. Wrap the quail eggs:

   Take an appropriate amount of shrimp paste to wrap each peeled quail egg. Gently press with your hands to make the shrimp paste adhere tightly to the eggs.

   Then coat the eggs with a layer of cornstarch to ensure that the shrimp paste does not fall apart.

5. Fry the eggs:

   Pour an appropriate amount of cooking oil into the pot. When the oil temperature reaches about 170°C (you can tell when small bubbles appear around a chopstick inserted into the oil).

   Put the cornstarch - coated quail eggs into the oil and fry them over low heat until the surface is golden and crispy. Then take them out and drain the oil.

   
   

6. Make the sauce:

   Leave a little bottom oil in the pot. Pour in 1/2 cup of cola, 2 tablespoons of light soy sauce and 1 tablespoon of oyster sauce. Simmer over low heat until the sauce becomes slightly thick.

7. Coat the quail eggs with the sauce:

   Put the fried quail eggs back into the pot and stir quickly to coat them evenly with the sauce.

8. Serve on a plate:

   Finally, sprinkle an appropriate amount of white sesame seeds, mix well and then transfer to a plate.