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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A vietnamese inspired twist on deviled eggs - delicious and pretty to look at. Who can resisit the cuteness of quail eggs??? Not I! Ingredients:
1 dozen quail eggs |
sriracha sauce, to taste |
2 tbs homemade aioli or best foods/hellman’s mayo |
pickled carrots |
1 carrot, peeled and juliened, cut into 1 inch long strips |
seasoned rice wine vinegar |
juice of a lime |
sugar and fresh ground black pepper, to taste |
fried shallots |
2 shallots, peeled and sliced (using larger outer rings) |
tempura flour for coating |
canola oil for frying |
12 baby spinach leaves |
Directions:
1. Boil the eggs in salted water. Cook for about 4 minutes at the boiling point. Remove from heat and rinse with cool water so they are cook enough to handle. Carefully peel (this is the most tedious part!) and rinse the eggs. Set aside and allow to cool for at least 40 minutes.
2. In the meantime, make the pickled carrots. Use a vegetable peeler to get long thin strips from the carrots, then julienne those strips and cut into 1 inch. You could just grate the carrot but this looks prettier. Put the carrot in a bowl and add enough rice vinegar to just cover them. Add sugar and lime juice, stir to combine See Photo. Taste and see if it's sweet enough and adjust as needed. Place in fridge.
3. Coat the shallot rings lightly with tempura flour and fry in hot oil until golden brown. Drain on paper towel. Set aside.
4. Once eggs are cool enough to handle, cut them in half lengthwise. Remove the yolks and put in a small mixing bowl. Mix in the mayo and sriracha sauce till smooth and creamy.
5. Fill each egg half with small mounds of the mixture (I used a tiny plastic spoon - like you see at baskin robbins for sampling flavors!) Place baby spinach leaves in asaian soup spoons (or on a platter) and top with an egg half. Garnish with picked carrots and fried shallot.
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