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  Recipe Home » Misc » Crispy Quail Salad
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  Crispy Quail Salad
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 263
Ingredients:
***** Not Found *****
Instructions:
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 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
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