QUAILEGG SIU MAI

This old favourite of dim sum houses has somehow been lost from the majority of menus over the years.As with most Chinese recipes that include any form ofegg，it is usually soovercooked that the yolk is green.I like mine soft and runny，and this timing produces a perfect soft-boiled quail egg，although it does mean that the eggs are very delicate when it comes to peeling them.In the restaurant，Ialways issue a threat to the chefs that they will owe me f5 for every quail egg they break，and if I had actually carried this through，I would be very rich！You can of course cook the eggs to your liking.

Serves 6

INGREDIENTS

6 quail eggs

500ml cold water

1 tablespoon rice vinega

180g Siu Mai Filling，consisting of 135g Har Gao Prawn Filling and 45g Marinated Pork Mince

6 ready-made or homemade siu mai pastries

mixed peppery microgreens，to garnish（optional）

1.Carefully place the quail eggs in a pan of boiling water and cook for exactly 1 minute 45 seconds，then immediately drain and plunge into a bowl of iced water.

2.Once cool，transfer the eggs to a separate bowl containing the cold water and vinegar，and leave the eggs to soak for 1 hour.This will soften the shells and make them easier to peel.

3.Drain the eggs，peel them carefully and refrigerate until needed.

4.Divide the filling into 30g portions and mould each into a cylindrical shape.Using the back ofa teaspoon，press a little indentation into the top of each cylinder.

5.Steam the filling cylinders over a high heat for 6 minutes.

6.Place a quail egg in each indentation，cover with a siu mai pastry and return to the steamer fora further2 minutes.

7.Serve garnished with microgreens，if you like.

hancheng

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