April 28th, 2008 
Angie Ingredients:
12 Quail’s Eggs
200g Minced Pork
4 Water Chestnuts, minced finely (fresh or tinned)
6 Salted Crackers, finely crushed
Lettuce Leaves for garnishing
Seasoning Ingredients:
2 tsp minced Spring Onions
1 Tbsp Oyster Sauce
2 tsp Cornflour
Dash of Pepper
Method:
1. Boil quail’s eggs for 10 minutes until hard boiled. Remove shell.
2. Marinade minced pork with the seasoning ingredients.
3. Add water chestnuts and mix well.
4. Divide the mince mixture into 12 equal portions.
5. Flatten each portion into a flat patty.
6. Wrap a quail’s egg in each pork patty and fold over to form a pork ball.
7. Coat the pork balls in the cracker crumbs.
8. Place balls in a pre heated oven at 200C for 20 minutes. Turn halfway through cooking.
9. Serve on bed of lettuce.
Posted in 
Tags: 
