Twice-cooked sweet-chilli quail with deep-fried egg and sweetcorn

Name: Twice-cooked sweet-chilli quail with deep-fried egg and sweetcorn
Yield: For 4 as a main course
Ingredients: 1 small handful flat-leaf (Italian) parsley leaves; 1 carrot, ends trimmed, peeled, then peeled into ribbons; 6 spring onions (scallions), trimmed and cut into 5 cm (2 in.) lengths; 1 medium-heat chilli, red or green, sliced, including the seeds (more or less to taste); 2 garlic cloves, sliced; 4 tsp finely chopped or grated ginger; 4 tsp finely chopped or grated ginger; 4 quails, boned and flattened out (spatchcocked); 1 corn cob, husks removed, cut in half (see Grilled sweetcorn and asparagus with ricotta, goji berries and truffled honey dressing); 1 corn cob, husks removed, cut in half (see Grilled sweetcorn and asparagus with ricotta, goji berries and truffled honey dressing); 4 large eggs, at room temperature; 150 g (5½ oz.) silken tofu; 1 small bunch coriander (cilantro), shredded; 1 small bunch coriander (cilantro), shredded; 2 tbsp lime juice; ¼ tsp lime zest, finely grated; 2 tsp sesame oil; vegetable oil for deep-frying; 6 spring onions (scallions), trimmed and cut into 5 cm (2 in.) lengths; 5 cm (2 in.) cinnamon stick; 1 shallot, sliced; 2 star anise; 85 g (3 oz./scant ½ cup) grated palm (or demerara) sugar; 3 tbsp soy sauce; 85 g (3 oz./scant ½ cup) grated palm (or demerara) sugar; 85 g (3 oz./scant ½ cup) grated palm (or demerara) sugar; 1 medium-heat chilli, red or green, sliced, including the seeds (more or less to taste); 1 medium-heat chilli, red or green, sliced, including the seeds (more or less to taste)

Preparation info

For
4
as a main course

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

This really does work best with boned quails, and you can ask your butcher to bone them for you, but if that’s not possible, then use whole un-boned quails; it’ll just be a little more difficult to eat them. If your quail are small, serve one and a half per person. Deep-frying boiled eggs may seem a strange idea, but we’ve been serving them as a snack in The Providores for years, and there’s something quite delicious and a little quirky about them – golden eggs on the outside that have runn

Ingredients

Main course
Vegetarian

Ingredients

Method