Tamarind Glazed Crispy Quail Eggs with Candied Ginger and Kaffir Lime Dust

Instructions

1. 1

   Boil quail eggs for 4 minutes. Immediately transfer to an ice bath to stop the cooking. Peel the quail eggs carefully and pat them completely dry with paper towels.

   ~10 min
2. 2

   Prepare the kaffir lime dust: Finely mince the kaffir lime leaves. Spread them on a baking sheet lined with parchment paper and dehydrate at 150°F (65°C) for 2-3 hours until completely brittle. Once cooled, grind them to a fine powder using a blender or mortar and pestle. Set aside.

   ~180 min
3. 3

   Candy the ginger: In a small saucepan, combine sugar and water. Bring to a simmer, then add the thinly sliced candied ginger. Cook for 5-7 minutes until the syrup thickens and coats the ginger. Drain the ginger and spread on parchment paper to cool. Once cooled, finely chop.

   ~15 min
4. 4

   Heat vegetable oil in a frying pan or wok over medium-high heat to 350°F (175°C). Fry the peeled quail eggs in batches until golden brown and crispy on all sides, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

   ~10 min
5. 5

   In a small saucepan, combine tamarind paste, palm sugar, fish sauce, lime juice, and minced fresh ginger. Heat over low heat, stirring constantly, until the sugar is dissolved and the glaze thickens slightly, about 5 minutes. Do not boil.

   ~5 min
6. 6

   Gently toss the fried quail eggs in the tamarind glaze until evenly coated. Be careful not to break the eggs.

   ~2 min
7. 7

   Arrange the glazed quail eggs on a serving platter. Sprinkle generously with the prepared kaffir lime dust and chopped candied ginger. Serve immediately.

   ~3 min