Skewers of soft-boiled quail eggs coated in a crispy orange batter, fried and served with a spicy vinegar sauce.
Ingredients
- 24 pieces fresh quail eggs
- 120 g wheat flour
- 60 g cornstarch
- 180 ml cold water
- 1 tsp orange food coloring
- 1 tsp fine salt
- 1/2 tsp ground black pepper
- 750 ml frying oil
- 120 ml cane vinegar or white vinegar
- 2 tbsp brown sugar
- 1 tbsp fish sauce
- 1 piece red onion
- 2 cloves garlic
- 2 pieces fresh red chili
- 4 tbsp sweet chili sauce
Method
- Cook the quail eggs in a pot of boiling water for three minutes for soft-boiled eggs. Drain and immediately plunge into a bowl of ice water to stop the cooking. Carefully peel the eggs and refrigerate.
- Prepare the vinegar sauce: finely chop the red onion, garlic, and red chili. In a bowl, mix the vinegar, brown sugar, fish sauce, and a pinch of salt until completely dissolved. Add the chopped aromatics and set aside.
- Prepare the batter: in a large bowl, whisk the flour, cornstarch, salt, black pepper, and orange food coloring. Gradually add the cold water while whisking until you have a smooth batter, thick but pourable, with no lumps.
- Coat each quail egg in the batter by rolling it between your palms or dipping it into the bowl. The batter should form a thin, even layer around the egg.
- Heat the frying oil in a deep fryer or deep pot to 170-175 °C. Check the temperature with a thermometer or by dropping in a bit of batter: it should immediately rise to the surface sizzling.
- Fry the quail eggs in small batches, without overcrowding, for two to three minutes until the coating is golden and crispy. Drain on paper towels.
- Stack the fried quail eggs on skewers, four to six per skewer depending on size. Serve hot with the vinegar sauce and sweet chili sauce for dipping.
Nutrition
Per serving
- Energy
- 816 kcal
- Protein
- 41.48 g
- Carbohydrate
- 47.43 g
- Fat
- 50.43 g
- Fibre
- 1.58 g
- Calcium
- 18.55 mg
- Iron
- 0.68 mg
- Magnesium
- 15.46 mg
