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1
For the quail eggs: In a 2 quart sauce pan filled 2/3 of water add vinegar and bring to a boil.
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2
On a simmer, open eggs into the water and try to gather the whites around the yolks.
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3
Cook only briefly, 1-2 minutes, should keep the eggs runny.
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4
For the spiced biscuits: In a food processor, combine all dry ingredients, thyme and zest.
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5
Add chilled butter and pulse to small pieces.
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6
Add egg/milk mixture and incorporate.
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7
Do not over mix.
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8
Remove form processor and roll out on a floured surface.
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9
Using a 2-inch round pastry cutter, make circles and bake on parchment paper at 350 degrees for 12 to 14 minutes until golden brown.
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10
A tester should come out cleanly.
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11
Yield: 12 biscuits, 2 per serving For the salad: In a small saute pan on medium heat, add 1 tablespoon oil and saute lemongrass and scallion whites until soft, about 4 minutes.
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12
Season and set aside.
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13
In a bowl, whisk together juice, coriander, scallion greens and remaining oil.
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14
Add lemongrass and check for seasoning.
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15
In another bowl, mix crab and fennel.
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16
Add 2/3 of the vinaigrette and toss to coat.
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17
Check for seasoning.
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18
PLATING Cut the biscuits in half.
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19
Lay a little salad down to prevent sliding and place the bottom half on the salad.
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20
Top with small mound of salad the top with egg.
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21
Drizzle on vinaigrette and rest top of biscuit against the mound.
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22
Beverage Suggestion: Jasmine Tea, Black Coffee, Fresh Orange Juice
