|50 g||bell pepper (red)|
|30 g||baby corn|
|30 g||sesame seeds|
|35 g||sweet chili sauce|
|20 ml||soy sauce|
Thinly slice carrots, leek, bell pepper, and baby corn.
Toast sesame seeds in a frying pan over low-medium heat for approx. 3 – 4 min. until fragrant and golden.
In a large bowl, mix sliced carrots, leek, bell pepper, and baby corn with sweet chili sauce and soy sauce.
Add toasted sesame seeds and mix well.
Cook quail eggs in boiling water for approx. 3 - 4 min.". Let cool slightly and remove eggshells.
Assemble salad and eggs in a glass. Serve warm and enjoy!