Boil the quail eggs for 3 minutes. Cool and shell.
Separately process the fish with a little seasoning and herbs – salmon with the chives, prawns with the coriander and crab with the basil.
Whisk the egg whites lightly, and divide among the three mixtures, using them as a binder. Use each mixture to wrap 8 quail eggs. Roll them in the breadcrumbs, and chill for an hour or so to firm them up.
Heat a pan of groundnut or sunflower oil to 170°C/325°F, and fry the eggs until golden brown. Drain. Mix the ingredients together for the spicy oriental dip and serve with the eggs.
© 2000 Frances Bissell. All rights reserved.