Deep fried quail egg wontons are a common street food found in Bangkok. Quail eggs are not gamy at all. They taste just like chicken eggs, only a lot smaller. On the street they are served on a skewer, about 5 on a stick. The vendor removes the stick, drops the eggs into a plastic bag, dumps the sauce on top, and puts the skewer in the bag too. You then use the wooden skewer to pick up the eggs to eat. This makes a great exotic party appetizer for entertaining friends.
5 Quail eggs (or however many you want to eat!)
5 Wonton wrappers (1 per egg)
Enough vegetable oil for deep frying
2 tablespoons :chicken dipping sauce:
1/2 teaspoon vinegar
3 leaves coriander, chopped
Boil the quail eggs for 6 minutes to harden. Cool, and remove shells. If using canned quail eggs, they are already boiled for you.
Gently wrap the egg in a wonton wrapper by rolling the wrapper around the egg, then tucking in the edges. Seal the edges with water.
Deep fry in hot oil until browned.
Serve with sauce.
As with all deep-fried things, it's best to fry them right before eating. If you have to store them, make sure they are not exposed to moisture or they will get soggy. It's best to let them fully cool on a rack before putting in a bag, or else the steam will make them soggy.