Recipe adapted from: http://www.adorasbox.net/2011/04/quail-eggs-and-mixed-vegetables-on.html
4 potatoes, shredded. Squeeze out as much liquid as you can.
1 tsp. salt
oil for frying
Mix potatoes and salt.
Heat the cooking oil in a wok. Dip a medium sized metal sieve into the hot oil. Take out of the oil and put enough of the potatoes and pat along the sides to form a bowl shape. Press with back of a spoon. Fry on medium heat, turning the sieve around and spooning fat on the potatoes if not completely submerged in oil. Fry until crisp. Gently spoon out by gliding spoon around the sides.
1/2 cup shrimps, optional
Diced chicken marinated in light soy sauce, optional
1/4 c. whole cashew nuts
1 clove of garlic, crushed
1/2 onion, chopped
1 c. diced carrots
1 small can of water chestnuts, each piece quartered
1 1/4 c. frozen green peas
2 tsps. light soy sauce
1/2 tsp. sesame oil
1/4 c. stock or water
1 tsp. corn flour
12 quail eggs (canned or fresh)
Heat cooking oil in a wok and stir fry the cashew on low heat just until golden. Take out of the wok and set aside.
On high heat, in the same pan and using the same oil, sauté the garlic and onion . Add the green peas, carrots and water chestnuts and stir fry. Add the chicken and /or prawns, and light soy sauce and stir. Add quail eggs. Disperse the corn flour in the stock or water and add to the vegetables while stirring.
Add the cashews and sesame oil. Stir and scoop into potato nests.