Embark on a culinary journey as we delve into the enchanting world of Thai cuisine. Discover the art of crafting the finest Khai Luak, a beloved Thai street food delight. With my years of culinary expertise, I’m thrilled to unveil the secrets behind this delectable dish. Let’s dive in and create a captivating taste of Thailand right in your kitchen.
Khai Luak Recipe
Khai Luak (Thai Soft Eggs) Recipe
Embark on a Thai culinary adventure with our Khai Luak recipe. Transport your taste buds to the bustling streets of Thailand as you indulge in the exquisite blend of crispy quail eggs and zesty dipping sauce. Whether you're a seasoned foodie or an aspiring home chef, this recipe is your gateway to capturing the essence of Thai street food magic.
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Servings: 4 people
Calories: 164kcal
Cost: $10
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Equipment
Ingredients
- 1 1/2 tablespoon Vegetable oil
- 1 cup Cooked pork chops
- 4 Eggs
- 4 Sliced scallions
- 2 Sliced shallots
- 1 cup Cooked barley
- 1/2 cup Fresh coriander leaves
- 1 tablespoon Fish sauce
- 2 tablespoon Lime juice,
- 1 long Sliced red chili
Instructions
- In a medium bowl, mix together the lime juice, fish sauce, one teaspoon of the chili paste, and the cooked grains.
- Put the eggs and the excess half teaspoon of chili paste in a little bowl.
- Beat with a fork to mix everything.
- In a huge weighty sauté dish, heat half tablespoon of the oil over medium-high warmth.
- Add the shallots, the white areas of the scallions, and the pork, (if utilizing) and cook, blending infrequently, until the shallots are dim earthy colored and withered.
- Cook for four more minutes.
- Add the scallion greens and the leftover half tablespoon of oil and cook briefly.
- Pour in the egg blend and cook for thirty seconds, at that point turn and mix your eggs.
- Pour in the mixture of the grain and cook, turning with a spatula, until it is cooked properly.
- Your dish is ready to be served.
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Notes
Khai Luak, also known as Thai quail eggs, offers a sensational blend of textures and flavors. This recipe captures the essence of Thai street food culture, combining crispy fried quail eggs with a tangy and spicy dipping sauce. The crispy exterior contrasts perfectly with the tender quail egg within, delivering an explosion of taste with each bite.
Nutrition
Calories: 164kcal | Carbohydrates: 13g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 420mg | Potassium: 162mg | Fiber: 2g | Sugar: 1g | Vitamin A: 499IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 2mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips
- Batter Consistency: Aim for a smooth and slightly thin batter. This ensures a delicate and crispy coating that won’t overpower the quail eggs’ natural flavor.
- Oil Temperature: Invest in a kitchen thermometer to monitor oil temperature accurately. Maintaining it around 350°F (175°C) prevents soggy results and guarantees crispy perfection.
- Prep Quail Eggs: Gently tap the quail eggs on a hard surface to crack their shells. Carefully peel them, maintaining their shape. A gentle touch ensures they stay intact for frying.
- Efficient Dipping: Use one hand for dipping the eggs in the batter and the other for rolling them in breadcrumbs. This prevents overly messy hands and makes the process smoother.
- Double Coating Technique: For an extra crispy layer, dip the peeled quail eggs in batter, then breadcrumbs, followed by another quick dip in the batter and breadcrumbs again. Double-coating amplifies crunchiness.
- Oil Control: Use a slotted spoon to place and remove the eggs from the hot oil. Let them drain briefly on paper towels to get rid of excess oil before serving.
- Flavorful Dipping Sauce: Balance the dipping sauce’s flavors. Adjust sweetness with palm sugar, tanginess with lime juice, and heat with chili. The sauce should complement the eggs without overpowering them.
- Experiment with Garnishes: Elevate your presentation with fresh herb garnishes like cilantro or Thai basil. These aromatic additions enhance the visual appeal and add a burst of fragrance.
- Serve Immediately: Khai Luak is at its prime when served immediately after frying. Its crunchiness and flavor are at their peak, ensuring an unforgettable experience.
Serving Suggestions
- Casual Gatherings: Impress your friends at casual get-togethers by offering a platter of Khai Luak as a delectable finger food.
- Brunch Delight: Elevate your brunch menu by incorporating Khai Luak as a unique addition. Pair it with fluffy Thai-style omelets and fresh fruit for a well-rounded meal.
- Party Pleaser: Make your parties unforgettable with Khai Luak as a standout appetizer. Serve it alongside mini spring rolls and coconut shrimp for a diverse appetizer spread.
- Thai Culinary Journey: If you’re hosting a Thai-themed dinner, Khai Luak can take center stage. Serve it with Pad Thai, green curry, and sticky rice to create an authentic Thai feast.
- Late-Night Cravings: Khai Luak isn’t just for parties. Fulfill your late-night cravings by enjoying it as a satisfying and indulgent snack.
FAQs of Khai Luak
- Are quail eggs nutritious? Absolutely! Quail eggs are rich in protein, vitamins, and minerals. They’re a great source of iron, vitamin B12, and antioxidants, making them a wholesome addition to your diet.
- How do I achieve a uniform batter coating? To ensure an even and consistent batter coating, roll the quail eggs gently in the batter, allowing any excess to drip off before frying.
- Can I make the dipping sauce in advance? Certainly! Prepare the dipping sauce ahead of time and store it in the refrigerator. Its flavors will meld together, intensifying the taste.
- Can I add my twist to the dipping sauce? Absolutely. Experiment with adding a hint of fresh herbs like cilantro or Thai basil to the dipping sauce for an aromatic twist.
- How do I store leftover Khai Luak? Store any leftover Khai Luak in an airtight container in the refrigerator. To reheat, place the eggs on a baking sheet in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until they regain their crispiness.
Elevate your cooking with our Khai Luak recipe—crispy quail eggs and zesty dipping sauce. Discover Thai street food magic now!
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.
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