- Lightly dredge cooked quail eggs in corn starch and set aside.
- In a small bowl, mix together flour, salt and pepper. In another small bowl, dilute anatto powder in warm water and mix well with the flour mixture to form a batter.
- Put all the quail eggs into the batter mixture and coat well.
- Heat oil in a pan and immerse battered quail eggs into the oil and deep fry for 5 mins or until golden brown. Dish out and drain on paper towels.
- Serve hot with sweet chilli sauce.