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Redcurrant Quail Eggs


12 quails eggs; boiled for 5 minutes
1 tablespoon plain flour; for coating eggs

BATTER:
4 tablespoons plain flour
4 tablespoons cornflour
2 teaspoons baking powder
1/2 teaspoon salt
90 ml water

SAUCE:
4 tablespoons redcurrant jelly
4 tablespoons port; or red wine
2 tablespoons orange juice

Toss the eggs in 1 tablespoon of flour. Whisk all the ingredients for the batter together. Coat the eggs with the batter.

Deep fry the eggs in hot oil until golden brown and drain on absorbent paper. Gently heat the sauce ingredients in a small pan. Serve the eggs accompanied with the sauce.




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