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Krupuk Quail Eggs with Chilli Lime Dipping Sauce

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.

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