Celebrating Deaf diversity around the kitchen table with Adam Jane

Method

1. 1. Place quail eggs in a pot and fill with tap water, enough to cover the eggs completely. Bring water to a rolling boil over high heat. Once boils, turn off heat and cover. Let the pot sit for 10 minutes.
2. 2. Remove the quail eggs from the hot water and transfer into an ice bath or cold water. Peel off the eggshells once cool enough to handle.
3. 3. In a bowl, combine 1 cup flour, cornstarch, baking powder, salt,, ground pepper and water, mix to form a batter. Consistency is almost like that of a pancake batter only a bit thicker. Add enough food colour and mix until the desired colour is achieved.
4. 4. Spread 1/4 cup of flour on a plate. Dredge each egg with flour covering the surface completely.
5. 5. Drop the floured quail eggs, one at a time into the orange batter and using a fork or a barbecue stick, turn them over to cover them completely with batter. Do this in batches, about 5-6 eggs per batch.
6. 6. In a small pot, heat enough oil over medium-high heat. Once hot, use a stick or a skewer to pierce a coated egg and transfer it to the hot oil and a fork to remove the egg off the skewer and into the hot oil. Fry each batch for about 1-2 minutes each side or until crispy.
7. 7. Remove the eggs from the hot oil, transfer into a plate lined with a paper towel to remove excess oil.
8. 8. Serve while hot and skin is still cripsy with a vinegar dip or special Kwek Kwek sauce.
9. VARIATIONS
10. You can use any optional: Vinegar Dip: 1/2 cup vinegar, (1/4 cup water - optional), 1 small red onion-chopped finely, 1 teaspoon salt, 1/4 teaspoon ground pepper, (1 hot chili, chopped-optional). Add food colour in liquid to combine red and yellow. You can also use annatto powder to colour the batter.