Tangy Chili Sauce
1 tbsp canola oil
1 tbsp finely chopped garlic
1 can good quality diced tomatoes (398 ml)
2 tbsp packed brown sugar
2 tbsp cider vinegar
2 tbsp fish sauce
1 tsp Asian chili sauce
1 tsp balsamic vinegar
18 Quail Eggs (I used chicken and only cooked up 6)
1/4 cup canola oil
2 large shallots, thinly sliced and separated into rings
Pinch salt
1/4 cup cilantro leaves
- Heat canola oil in a large pot on medium low heat. Add garlic and sauce for 1 minute or until golden. Add tomatoes, sugar, cider vinegar, fish sauce and chill sauce, and stir to combine. Bring to a boil and simmer for 18 minutes, stirring frequently or until mixture is thick and jammy in texture. Add balsamic vinegar and simmer for 2 minutes longer or until flavours have come together. Remove from heat and reserve. Makes about 1 cup. Chili sauce will keep in the refrigerator, covered for about 2 weeks.
- Bring a large pot of water to boil over high heat. Working in batches use a large serving spoon to carefully lower quail eggs into water and boil for 2 1/2 minutes (eggs will be soft boiled). Immediately drain and transfer eggs to a bowl of ice water to stop them from cooking further. Carefully peel eggs and blot dry with paper towel.
- Heat oil in a medium frying pan over medium low. Working in batches add shallots and fry for 2 minutes or until browned and crisp. Remove from oil with a slotted spoon and drain on paper towels. Season with a pinch of salt.
- Working in batches add eggs to hot oil and fry, turning frequently for 1 minute of until lightly browned. Drain on paper towels.
- To serve place 1 heaped tsp tangy chili sauce in the bowl of an Asian soup spoon. Cut quail eggs in half and place on top of sauce, sprinkle with fried shallots and top with cilantro.
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