• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
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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

  1. Put both types of flour and baking powder into a mixing bowl. Stir in oil and add in egg. Mix well to blend.
  2. 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.
  3. Heat a wok with enough oil for deep-frying. Dip century egg pieces and quail´s eggs in the batter.
  4. Deep-fry until crispy and golden brown.
  5. Drain well on absorbent kitchen paper and serve dipped in chilli sauce immediately.

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