Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.04

  2. Title: Crispy Quail Salad

  3. Categories: New text im, Cooking rig

  4. Yield: 1 servings

  5. 3 TB Hoisin Sauce

  6. 2 TB Dark Soy Sauce

  7. 1 TB Oyster Sauce

  8. 1 TB Chinese Chile Paste With

  9. : Garlic

  10. 2 ts Garlic -- minced

  11. 1 TB Ginger -- minced, peeled

  12. 1/4 c Dry White Wine Or Water

  13. 6 Quail -- boned, butterflied

  14. : Vegetable Oil For Frying

  15. 1 c Rice Flour

  16. 1 ts Ground Cayenne

  17. 1/2 ts

  18. 5 Spice Powder

  19. 1 ts Salt

  20. 1 c Julienned Red Pepper --

  21. : seeded, stemmed

  22. 1 1/2 c Jicama <<Or>> -- peeled,

  23. : julienned

  24. 1 1/2 c Cucumber -- peeled, seeded

  25. 1/2 c Scallions -- cut on the

  26. : bias

  27. 1/2 c Carrots -- julienned

  28. : Honey-Lemon Vinaigrette

  29. : (Recipe Included)

  30. : Garnish--

  31. : Cilantro Sprigs

  32. : Honey-Lemon Vinaigrette--

  33. 2 TB Shallots -- finely minced

  34. 1/3 c Olive Oil

  35. 1/2 c Fresh Lemon Juice

  36. 3 TB Honey -- or to taste

  37. : Salt And Freshly Ground

  38. : Black Pepper

  39. FOR THE QUAIL: In a blender, combine hoisin, soy

  40. sauce, oyster sauce, chile paste, garlic, ginger and wine and pulse to make a smooth mixture. Whisk

  41. together and add quail and toss to coat evenly.

  42. Marinate refrigerated for at least 2 hours.

  43. Add oil to a depth of 1 inch to a deep pan and heat to

  44. 350 degrees (use a thermometer). Combine flour,

  45. cayenne, 5 spice and salt together on a plate. Remove

  46. quail from marinade and wipe off excess marinade.

  47. Light coat with flour mixture and deep fry quail in

  48. 6-8 minutes

  49. Check at leg joint to make sure quail is cooked

  50. through. Keep quail warm in a low oven and make sure

  51. oil returns to 350 degrees before adding new ones.

  52. Toss the peppers, jicama, scallions and carrots

  53. together with 1/3 cup or so of the vinaigrette and arrange attractively on plates. Top with a warm quail

  54. and serve immediately garnished with cilantro sprigs.

  55. Yield: 6 servings

  56. FOR THE VINIAGRETTE: Saute the shallots in the olive

  57. oil until soft but not brown. Set aside in a mixing

  58. bowl to cool. Whisk in the lemon juice, honey and salt

  59. and pepper to taste. Store refrigerated up to 5 days.

  60. Yield: approximately 1 cup

  61. Recipe By : COOKING RIGHT SHOW

  62. CR9750

  63. From: Bill Spalding <billspa

  64. icanect.Ne --

Comments

882,796
Send feedback