Sesame Five Spice Quail Eggs with Wasabi Creme Fraîche
Deep-fried quail eggs in a crisp coating of sesame seeds make tasty morsels when entertaining.
The Wasabi Creme Fraîche can be made mild or strong to suit, which adds to the flavour of these tasty
24 Quail Eggs
Prep: 15 minutes
Cook: 5-10 minutes
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
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).
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
Simply place the creme fraîche and wasabi in a bowl mix to combine. Add more or less wasabi to taste.