Serves 4
Ingredients
Quail egg
4 quail eggs
Smoke
50g jasmine tea leaf
50g brown sugar
50g rice
Crispy nest dough
416g non-glutinous rice flour (teng)
38g cornstarch
454ml hot water
163g egg yolk, cooked, sifted
132g lard
4g baking powder
12g salt
12g sugar
5g chinese five-spice powder
To serve
Oscietra aviar, to garnish
Gold leaf, to garnish
Method
Quail egg
Bring 1l water to a rolling boil. Cook quail eggs for 2 minutes. Shock in ice water. Peel.
Smoke
Mix ingredients. Line bottom of wok with tin foil. Spread smoke mixture evenly on top. Turn heat up until mixture is smoking. Smoke quail eggs (placed on a perforated tray with cover on) for 6 minutes. Turn quail eggs over. Smoke for another 6 minutes.
Crispy nest dough
Mix all ingredients. Chill.
Assembly
Roll crispy nest dough into 7g discs. Wrap lower half of quail egg with disc. Fry at 210°C. Cut tip of quail egg off. Spoon caviar on top and garnish with gold leaf.