Crispy Quail Salad

* Exported from MasterCook II *

Crispy Quail Salad

Recipe By : COOKING RIGHT SHOW #CR9750
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons Hoisin Sauce
2 Tablespoons Dark Soy Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Chinese Chile Paste With Garlic
2 Teaspoons Garlic -- minced
1 Tablespoon Ginger -- minced, peeled
1/4 Cup Dry White Wine Or Water
6 Quail -- boned, butterflied
Vegetable Oil For Frying
1 Cup Rice Flour
1 Teaspoon Ground Cayenne
1/2 Teaspoon 5 Spice Powder
1 Teaspoon Salt
1 Cup Julienned Red Pepper -- seeded, stemmed
1 1/2 Cups Jicama <<Or>> -- peeled, julienned
1 1/2 Cups Cucumber -- peeled, seeded
1/2 Cup Scallions -- cut on the bias
1/2 Cup Carrots -- julienned
Honey-Lemon Vinaigrette (Recipe Included)
--Garnish--
Cilantro Sprigs
--Honey-Lemon Vinaigrette--
2 Tablespoons Shallots -- finely minced
1/3 Cup Olive Oil
1/2 Cup Fresh Lemon Juice
3 Tablespoons 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 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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NOTES : Show 10/25