A delicious recipe for quail egg tempura, wrapped in spinach leaves with raisins and pine nuts, and served with a side of soy sauce.
- 16 quail eggs
- 16 large spinach leaves
- 1 egg
- 2 tablespoons of currants raisins
- 2 tablespoons of pine nuts
- 50 grams of flour
- 50 grams of corn flour
- 1 teaspoon of baking powder
- soy sauce
- salt
- olive oil
Step 1: Cook the quail eggs in salted water for 4 minutes. Refresh them with cold water and peel them. Chop the pine nuts and raisins. Clean the spinach leaves, wash them, and blanch them in salted water for 5 seconds. Refresh them in cold water, drain them well, and dry them with kitchen paper, being careful not to break them.
Step 2: Spread the spinach leaves on a work surface and sprinkle the raisins and pine nuts on top. Place 1 egg in the center and wrap them with the spinach leaves.
Step 3: Beat the egg in a bowl and add the flour, cornstarch, baking powder, and 125 ml of very cold water, gradually whisking with a manual whisk; it doesn't matter if there are still some lumps. Dip the eggs into the tempura batter, one by one.
Step 4: Fry them, in batches, in plenty of hot oil, until they are golden brown on all sides. Remove them and place them on kitchen paper. Serve them immediately, with a little soy sauce in a separate container.