Crispy quail salad

1 Servings

Ingredients

Quantity Ingredient
6 Quail -- boned, butterflied

Directions

3 TB Hoisin Sauce

2 TB Dark Soy Sauce

1 TB Oyster Sauce

1 TB Chinese Chile Paste With

: Garlic

2 ts Garlic -- minced

1 TB Ginger -- minced, peeled

¼ c Dry White Wine Or Water

: Vegetable Oil For Frying 1 c Rice Flour

1 ts Ground Cayenne

½ ts 5 Spice Powder

1 ts Salt

1 c Julienned Red Pepper --

: seeded, stemmed

1½ c Jicama <<Or>> -- peeled, : julienned

1 ½ c Cucumber -- peeled, seeded ½ c Scallions -- cut on the

: bias

½ c Carrots -- julienned

: Honey-Lemon Vinaigrette : (Recipe Included)

: Garnish--

: Cilantro Sprigs

: Honey-Lemon Vinaigrette-- 2 TB Shallots -- finely minced

⅓ c Olive Oil

½ c Fresh Lemon Juice

3 TB Honey -- or to taste

: Salt And Freshly Ground : Black Pepper

FOR THE QUAIL: In a blender, combine hoisin, soy sauce, oyster sauce, chile paste, garlic, ginger and wine and pulse to make a smooth mixture. Whisk together and add quail and toss to coat evenly.

Marinate refrigerated for at least 2 hours.

Add oil to a depth of 1 inch to a deep pan and heat to 350 degrees (use a thermometer). Combine flour, cayenne, 5 spice and salt together on a plate. Remove quail from marinade and wipe off excess marinade. Light coat with flour mixture and deep fry quail in batches until golden brown and crispy (6-8 minutes). Check at leg joint to make sure quail is cooked through. Keep quail warm in a low oven and make sure oil returns to 350 degrees before adding new ones.

Toss the peppers, jicama, scallions and carrots together with ⅓ cup or so of the vinaigrette and arrange attractively on plates. Top with a warm quail and serve immediately garnished with cilantro sprigs.

Yield: 6 servings

FOR THE VINIAGRETTE: Saute the shallots in the olive oil until soft but not brown. Set aside in a mixing bowl to cool. Whisk in the lemon juice, honey and salt and pepper to taste. Store refrigerated up to 5 days.

Yield: approximately 1 cup

Recipe By : COOKING RIGHT SHOW #CR9750 From: Bill Spalding <billspa@...

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