These bites are a treat for the eyes that come loaded with a ton of flavour and really showcase how to cook eggs in more ways that one. Your guests will definitely love the way the spicy, creamy and sour-sweet flavours coat their taste buds.
Portion: 2
INGREDIENTS:
- 6 pcs rice crackers
Poach Quail Egg:
- 6 pcs quail eggs
- 100 ml vinegar
- 1 L water
Pan Fried Shrimp and Spinach:
- 30 g oil
- 20 g garlic
- 30 g shallots
- 200 g shrimp
- 100 g spinach
- 15 g Knorr Tom Yum Paste
- 60 ml water
Thai Chili Hollandaise:
- 100 g Hollandaise Sauce
- 20 g shallots
- 2 pcs red chili
- 3 g cilantro
- 30 g sweet Thai chili sauce
- 5 ml fish sauce
STEPS:
1. Poached Quail Eggs: Pour the water and vinegar in the stock pot, bring it to a high heat, and let it boil. When the mixture is already boiling, stir the water, then add the quail egg. Let it cook for 2 minutes, then transfer the eggs immediately to the ice bath.
2. Pan-Fried Shrimp and Spinach: Sauté the garlic in a pan until fragrant, then add shallots, while continuing to stir. Add in the shrimp and continue to cook it until the shrimp changes colour. Add spinach and the water, along with the Knorr Tom Yom Paste. Mix well, then let it cool.
3. Thai Chili Hollandaise: Mix the Knorr Hollandaise Sauce with all other ingredients until well-blended.
4. To Finish: Arrange the rice crackers on the plate, then top with pan-fried shrimp and spinach, along with the Thai chili hollandaise sauce. Garnish with edible flowers (optional).
One way to keep your guests on their toes for an exciting menu is to start with an appetizer that showcases innovative cooking methods, much like this recipe. Although straightforward in execution, these hors d'oeuvres promise a flavour bomb in every bite.
