Quail: Crispy Quail Salad
Source of Recipe
COOKING RIGHT SHOW #CR9750
List of Ingredients
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
1/4 c Dry White Wine Or Water
6 Quail -- boned, butterflied
Vegetable Oil For Frying
1 c Rice Flour
1 ts Ground Cayenne
1/2 ts 5 Spice Powder
1 ts Salt
1 c Julienned Red Pepper -- seeded, stemmed
1 1/2 c Jicama > -- peeled, julienned
1 1/2 c Cucumber -- peeled, seeded
1/2 c Scallions -- cut on the bias
1/2 c Carrots -- julienned
Honey-Lemon Vinaigrette (Recipe Included)
Garnish--
Cilantro Sprigs
Honey-Lemon Vinaigrette--
2 TB Shallots -- finely minced
1/3 c Olive Oil
1/2 c Fresh Lemon Juice
3 TB Honey -- or to taste
Salt And Freshly Ground Black PepperRecipe
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 1/3 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
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