Deep-fried Quail Eggs with Caramelised Coconut Salad

Name: Deep-fried Quail Eggs with Caramelised Coconut Salad
Yield: Serves 4
Cuisine: Thai
Ingredients: small pinch of hot chilli powder (ideally the Thai Tongue one called Blue Tongue); 250 ml coconut milk; 30 g palm sugar, shaved; 4 makrut lime leaves, finely shredded; 4 long-leaf (saw-tooth) coriander, shredded; 4 wing beans, finely sliced; 2 tablespoons Fried Shallot Slices; 30 ml fish sauce; 1 coconut; 50 g palm sugar, shaved; 40 ml fish sauce; 120 ml coconut cream; 1 tablespoon Tamarind Liquid; 2 tablespoons shredded young coconut flesh; 2 green onions, finely sliced; ½ pomelo, peeled and segmented; 4 small dried chillies, roasted and ground; 8 quail eggs; 1 tablespoon shredded Asian or Thai basil leaves; 1 tablespoon sea salt; 8 betel leaves; vegetable oil, for deep-frying; 200 g rice flour; 20 ml fresh lime juice, strained; 1 teaspoon Chilli Jam; 1 cup picked watercress leaves; 3 small red chillies, finely sliced; 2 teaspoons Chilli Jam; 1 coconut palm heart, finely sliced; ½ teaspoon makrut lime zest, minced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This was an extremely popular dish on our vegetarian tasting menu in London, drawing its inspiration from the familiar flavours and textures of Thailand. Chicken eggs can be used instead (in which case, allow only one per serve) but I prefer the delicacy of the smaller quail eggs. Have everything ready to go before you fry the quail eggs as they need to be served as soon as they are cooked.

Ingredients

Asia
Europe
Thailand
United Kingdom
Fish course
Pescatarian
South East Asia
London

Ingredients

Method