Inspired by Chinese street food, these skewers marinate boiled quail eggs in soy sauce and honey before grilling them until lightly charred. Because they're grilled rather than fried, no extra oil is added.
Boil the quail eggs for 5 minutes, cool them in cold water, then peel each shell off one by one; this can take about 20 minutes.
Mix the soy sauce, honey and sesame oil, then toss the peeled eggs in the mixture.
Let the eggs marinate in the fridge for 30 minutes; this time is needed for the flavours to soak into the eggs.
Thread the marinated eggs onto wooden skewers, four at a time.
Grill the skewers, turning and brushing with the marinade, for 15 minutes until lightly charred, then serve sprinkled with sesame seeds and spring onion.
When peeling the quail eggs, lightly cracking the shell first and soaking them in cold water for a few minutes makes peeling much easier. Allergens: contains soy, sesame and egg.
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