Easter Eggs Nests Chinese Style. #Easterweekend

    A cute edible savoury egg dish. A welcome change from all the sweet chocolate. A great way to get the kids to help make and decorate it and for them to eat vegetables! This is my Oriental twist to Easter! I hope you like it. Did a lot of work into coming to this result.

    PenangLassie

    Leicestershire, England, UK
    1 person made this

    Ingredients

    • I piece dried rice noodles (bee hoon) It should weigh about 50g.)
    • Oil for deep-frying
    • 6 quails eggs ( or more if you like)
    • 150g carrot - cut to 1/2 cm cubes
    • 150g celery - cut t0 1/2 cm cubes
    • 1 small kohlrabi approx 250g -300g - cut to 1/2 cm cubes
    • 30g ( 2 Tbsp) pine nuts - dry toasted
    • 2 cloves garlic - finely chopped
    • 1 shallot or 1/2 banana shallot finely chopped
    • 250g Chicken breast - cut to 1/2 cm cubes
    • 1 Tbsp oyster sauce
    • 1 Tbsp sweet hoi sin sauce
    • 1 Tbsp light soy sauce
    • 1/4 Tsp 5-spice powder
    • Salt and white pepper powder
    • 1/2 Tsp corn flour mixed with 2 Tsp water
    • Sesame oil
    • Garnish: Finely sliced spring onions, Bits of the puffed noodles ,Deep fried curly kale
    • Equiptment: 2 tea strainers

    Method

    1. For the eggs: Hard boil the eggs according to the packet instructions. Peel and set aside.
    2. To make the nests: Cut the noodles on both sides to get individual strands. Divide into 6 portions.
    3. Heat up the oil for deep-frying. Meanwhile, lay a portion of the noodles onto one of the tea strainers. Gently place the other strainer on top of the noodles When the oil is hot (180 C, when you put a piece of the noodles and it floats and fizzles up immediately), gently lower the strainers into the oil. The noodles will puff up.
    4. Turn the strainers so that it fries evenly. In the event that it does not fry evenly, gently coax the nest out with a pair of chopstick or a spoon. Remove the nest. Should parts of the nest require more frying, simple dip it back to the hot oil for a few second. Remove and drain on a strainer and then lift it out on to paper towels to absorb the oil. Repeat until you finish all the 6 nests. Set Aside.
    5. For the filling: Spray a non-stick frying pan or wok with some oil. Over a medium flame, add in the chopped garlic and shallots and fry until lightly browned.
    6. Add in the chicken and let it fry in one layer for a few minutes until lightly browned. Flip over and fry the other side.
    7. Add in the vegetables and stir-fry for about 5 minutes. Add in the sauces and seasonings and toss to mix. Fry for another 5 minutes or so until the vegetables are cooked. Make sure that the pan doesn't burn. Do not add water as we want the filling to be dry.
    8. Season with salt and pepper, and a few shakes of sesame oil. Drizzle the corn starch mixture and stir to get the vegetables to clump together. Stir in 3/4 of the pine nuts. Remove from fire and set aside.
    9. To assemble: Place 1 to 2 spoonfuls of the filling into the nest. Top with 1 or 2 eggs. ( I used 1 egg as my nest is small). Sprinkle with the some pine nuts.
    10. Repeat until all the nests are used up. Arrange on a plate, garnish with the remaining pine nuts and the broken bits of the puffed noodles and the fried curly kale.

    Tip

    1. There will have left over fillings. I serve that as a dish with rice. 2. The nests can be made a few days in advance and store in an air tight container. This will save you time if you plan to make a lot on the day. 3. More nests can be made to use up all the fillings and to use up the eggs. 4. This is an interesting way to get the children to eat veggies.

    See it on my blog

    https://wp.me/p3yhzS-CV

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