Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 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


  • 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.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings