Prepare ingredients.
Hard boil 15-20 quail eggs.
Peel the eggs.
Put aside.
Cut 1 chicken breast into small pieces.
Transfer to a blender.
Chop 7-10 prawns into small pieces.
Add the prawn to the chicken meat.
Chop 1-2 scallions into small pieces.
Add also scallion pieces to the chicken meat.
Grind it finely.
Add 1 teaspoon of sugar.
Add 1/2 teaspoon of salt.
Add 1/4-1/3 teaspoon of pepper powder.
Add 2 tablespoons of soy sauce.
Add 1 tablespoon of sesame oil.
Add 2-3 tablespoons of tapioca flour.
Mix in the ingredients.
Prepare enough warm water in a bowl.
Take a tofu skin and dip it in warm water for about 3-4 seconds, until tofu skin becomes moistened with water.
Lay wrapper onto a work surface. Pile 1-2 teaspoon of meat paste into the middle on the sheet.
Add a quail egg.
Add 1-2 teaspoons of meat paste once again.
Wrap the filling well.
Roll and tie with a string.
Repeat steps with the remaining meat paste and eggs.
Heat enough water in a steamer and put dumplings into the steamer.
Steam for 15 minutes.
Untie the string and let dumplings cool.
Heat cooking oil in a deep-frying pot (for deep-frying).
Put dumplings into the hot oil.
Fry until golden brown.
Remove ekkado from the oil.
Pat ekkado dry with paper towels.
Put 2-3 tablespoons of mayonnaise into a small bowl.
Add 1 tablespoon of tomato ketchup.
Add 1 teaspoon of chili sauce.
Add lemon juice.
Add 1 teaspoon of sugar.
Add 1/2 teaspoon of salt.
Mix in gently and put aside.
Peel 2 carrots.
Grate the carrots.
Cut 200 grams of napa cabbage into fine strips.
Prepare servings.
Add vegetables.
Add sauce.


Ekkado is a quail egg, enclosed with a mixture of prawn meat, enclosed with tofu skin, and tied with a strand of chives before being deep fried. Apparently it’s a Hoka Hoka Bento (Japanese fast food chain of restaurants based in Jakarta, Indonesia) specialty.


15 quail eggs (15-20)
150 grams tofu skins (150-200 grams, bean curd sheets)
1 chicken breast
7 prawns (7-10)
1 scallions (1-2)
2 carrots
200 grams napa cabbages
2 teaspoons sugar
1 teaspoon salt
1⁄3 teaspoon pepper powder
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons tapioca flour (2-3 tablespoons)
2 tablespoons mayonnaise (2-3 tablespoons)
1 tablespoon tomato ketchup
1 teaspoon chili sauce
1 lemon
  cooking oil (for deep-frying)