Ingredients

Quail Eggs

• 24 quail eggs, hard boiled and peeled
• 30g rice flour
• 1 tsp five spice
• generous pinch maldon salt or similar salt
• 1 egg, beaten
• 40g dried breadcrumbs
• 20g white sesame seeds

Wasabi Creme Fraîche

• 125g creme fraîche
• 1 tsp wasabi paste

Method

Quail Eggs

1. Place the flour, five spice and salt in a bowl, mix together to combine. Place the egg in a separate bowl and the breadcrumbs with the sesame seeds in a third bowl. Coat the eggs in the flour, shaking off the excess followed by the egg and then the breadcrumb mix. Make sure they are well coated shaking off any excess. Place on a plate and refrigerate for 15-30 minutes (prepare wasabi creme fraiche).
2. Heat the oil to 190c in a deep fryer or in a deep saucepan or wok until a cube of bread rises to the top and is crisp in golden when placed in oil. Deep fry the eggs for 15-30 seconds so that they rise to the top and a golden all over. Drain on kitchen paper. Serve hot or cold with wasabi creme fraîche.

Wasabi Creme Fraiche

1. Simply place the creme fraîche and wasabi in a bowl mix to combine. Add more or less wasabi to taste.