Method

Bring a pan of water to the boil, then drop the quail eggs in for 2 minutes. Once cooked, use a slotted, metal spoon to remove the eggs and place them into a bowl of ice water.

Once cooled, peel the quail eggs and place in a bowl in the fridge.

To a food processor, add the prawns, fish fillets, ginger, garlic, lemongrass, most of the coriander leaves, soy sauce and fish sauce, then blend into a paste.

Using damp hands, wrap the paste around the peeled eggs and place on a lightly oiled tray or plate to chill, and set in the fridge for 30 minutes.

Place the flour on a dinner plate, beat the hen eggs in a large, shallow bowl, then place the breadcrumbs and sesame seeds on a dinner plate and mix to combine the breadcrumbs and seeds.

To deep fry the quail eggs, heat a pan of oil to 170c and meanwhile remove the chilled eggs from the fridge. One at a time, dust the eggs in flour, dip into the egg mixture before coating in breadcrumbs.

Carefully deep fry a few at a time, for around 3 minutes, or until golden and cooked through.

Use a slotted, metal spoon to remove the eggs and place them onto a piece of kitchen roll, allowing the oil to drain off. Once all are cooked, place on a serving platter and serve with soy sauce and chilli sauce for dipping. Add sprinkling of chopped coriander or micro herbs, for a finishing touch. Then, devour!