Prawns and Quail Eggs with Vinegar Sauce

This one-bite hors d'oeuvre can be served elegantly in a porcelain spoon or on toast

(Makes 12 appetizer servings)

Created by: Natalia Martinez-Arroyo Muñoz

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• ? teaspoon ground white pepper
• 1 tablespoon finely chopped red bell pepper
• 1 tablespoon finely chopped green bell pepper
• 1 tablespoon finely chopped peeled tomato
• 1 tablespoon chopped chives
• 2 cups water
• 3 tablespoons white vinegar
• 12 Quail eggs or small eggs
• 12 small shrimp, cooked, peeled, and deveined
• 12 baguette slices, toasted, or 12 porcelain Chinese spoons

• 1. In a small bowl, whisk together the oil, cider vinegar, salt, and pepper. Stir in the red and green bell pepper, tomato, and chives. Set aside.
• 2. In a small pan, bring the water and white vinegar to a simmer. Break one egg into a small cup then slip the egg into the simmering water. Cook for 1 to 2 minutes. Using a slotted spoon, carefully lift the egg from the pan and place in a bowl of cold water. Prepare the rest of the eggs this way. When cool, trim the edges.
• 3. To serve, place a shrimp and an egg on each piece of toasted baguette or in each spoon. Drizzle with the dressing.

Nutrients per serving:
Calories: 49
Fat: 4g
Cholesterol: 60mg
Carbohydrate: 1g
Sodium: 84mg
Protein: 3g
Total dietary fiber: 0g

September & October 2005

Photographer: iStockphoto.com/laughingmango

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