Demonstrated at the 2011 Melbourne Food and Wine Festival.
Double panne the eggs in the krupuk crumbs then refrigerate until ready to serve.
Deep fry the quail eggs until golden and serve immediately with the chilli lime dipping sauce.
Chilli Lime Dipping Sauce:
Cut the lime in half and juice.
Put the juice, half of the lime and the remaining ingredients in a pot and gently simmer until syrupy. Remove lime once syrup has developed.
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