Coated Quail Eggs

Description:
I was actually looking for the "official" recipe of the quail eggs coated in tofu-shrimp mix, but found this one instead. My version is much simpler: the quail eggs are coated in mince together tofu + shrimp + spring onion + flat-leaf celery ("seledri") + egg, then fried.

Ingredients:
For the balls:
500 gr minced chicken
30 quail eggs, boiled and peeled
3 Tbsp fried shallot, crushed
3 cloves garlic, sliced thinly and fried
1 tsp pepper
1/2 tsp nutmeg
75 gr bread crumbs
1 tsp salt
1 Tbsp flour
2 eggs, whipped
1 Tbsp butter, melted

For frying: butter and frying oil

For the sauce:
500 cc water or chicken stock
1 block of stock, disolve
1 can of green peas, drain
1 clove garlic, crushed
1 onion, halved and sliced about 1/2 cm wide
1 Tbsp butter to stir fry
3 Tbsp sweet soya sauce
1 Tbsp salty soya sauce
2 Tbsp Worchestershire sauce
1 Tbsp sesame oil
5 Tbsp tomato sauce
3 tsp maizena to thicken the sauce


Directions:
Coated Quail Eggs
Mix minced chicken, crushed fried shallot, garlic and the rest of the ingredients, except the quail eggs. Divide into 30 portions. Fill one portion with one quail egg and cover the egg, shape the ball a bit oval like an egg.
Fry the balls in the butter + oil mix until golden brown, drain.

The Sauce
Sautée the garlic and onion until tender. Pour water and other ingredients, except the maizena, sesame oil and green peas.
Add the fried coated quail eggs into the sauce. Reduce the heat and cover the pan for about 10 minutes.
Thicken the sauce with maizena and add the peas. Pour the sesame oil right before turning the heat off.

source: Ayahbunda series for mother & baby care (no kidding!)