Crispy Eggs

Ingredients

3 century eggs, cleaned and quartered
10 quail’s eggs, hard-boiledCrispy 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

Method

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