Don’t you love a snack? I love them and I’d be happy to live on them for the rest of my life. These are a lower carb version of a Gado Gado salad, but in a small snack form. So if you are on a lower carb regime they are perfect. Great as a canapé or starter, or just in front of Netflix with your favourite box set. They are crunchy, creamy and sweet and sour, which is, if you read this blog, my favourite combo… blinking delish.
12 Quails eggs (£2.60 doz from Sainsbury’s) or 4 normal size eggs
1 red pepper very finely chopped
1 head of chicory or a lettuce
1 small cucumber, julienned(I use a julienne peeler)
A handful of crispy onions (supermarket)
A small sprig of fresh coriander
1 clove of chopped garlic
3 tablespoons of maple syrup
5 tablespoons of peanut butter
Juice of 2 limes
1 teaspoon fish sauce
1 tablespoon of soya sauce
1 tablespoon of tamarind paste
Chilli sauce to taste (optional)
First make the sauce by putting all the sauce ingredients into a food processor or blender and whizzing up till smooth and mayonnaisey in consistency.
Next cook the eggs, I like them soft boiled, so the yolk becomes part of the dressing.
Quail eggs need to be boiled for 2.5 minutes for soft boiled or 4 minutes for hard boiled. Place in cold water straight away to stop the cooking process. Peel the eggs. Normal sized eggs need about 5 minutes for soft boiled and 9 for hard.
Separate the chicory or lettuce leaves and spread some of the sauce on the inside of the leaf, top with the peppers, cucumber, the eggs which have been halved and sprinkle the crispy onions and coriander over the top, you can serve them with a wedge of lime to squeeze over them. Eat immediately…..Yum.