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Crispy Quail Salad
---------- Recipe via Meal-Master (tm) v8.04
Title: Crispy Quail Salad
Categories: New text im, Cooking rig
Yield: 1 servings
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 <<Or>> -- 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 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
Recipe By : COOKING RIGHT SHOW #CR9750
From: Bill Spalding <billspa@icanect.Ne
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