Advertisement
4
Easy
Published 2008
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.