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Krupuk Quail Eggs with Chilli Lime Dipping Sauce

Krupuk Quail Eggs with Chilli Lime Dipping Sauce

Demonstrated at the 2011 Melbourne Food and Wine Festival.

Ingredients

Quail Eggs

  • 12 soft boiled quail eggs, peeled
  • 500g raw krupuk crackers blitzed to a coarse crumb (Manora brand are the best)

Chilli Lime Dipping Sauce

  • 1 lime
  • 300ml white wine
  • 250ml water
  • 150g palm sugar
  • 1 red chilli, split lengthwise
  • 3 star anise
  • 2 pieces of asam
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Method

Quail Eggs

  1. Double panne the eggs in the krupuk crumbs then refrigerate until ready to serve.
  2. Deep fry the quail eggs until golden and serve immediately with the chilli lime dipping sauce.

Chilli Lime Dipping Sauce

  1. Cut the lime in half and juice.
  2. 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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