Recipe Ingredient
- 3 century eggs, cleaned and quartered
- 10 quail´s eggs, hard-boiled
- Crispy batter:
- 50g plain flour
- 3 tbsp tapioca flour
- 1 tbsp baking powder
- 1 large egg
- 1 tbsp oil
- 2 to 3 tbsp water
- 1 tbsp chopped spring onions
- 1 tbsp chopped coriander leaves
- Pinch of salt
- Dash of pepper
- 1/2 tsp chicken stock granules
Instructions
- Put both types of flour and baking powder into a mixing bowl. Stir in oil and add in egg. Mix well to blend.
- Add in water and stock granules and mix to form a batter. Add spring onions, coriander leaves and seasoning and set aside to rest for 10 minutes.
- Heat a wok with enough oil for deep-frying. Dip century egg pieces and quail´s eggs in the batter.
- Deep-fry until crispy and golden brown.
- Drain well on absorbent kitchen paper and serve dipped in chilli sauce immediately.
