Crispy Quail Salad

Crispy Quail Salad Ingredients

3 tb Hoisin Sauce	1 1/2 c Jicama, peeled, julienned
2 tb Dark Soy Sauce	OR
1 tb Oyster Sauce	1 1/2 c Cucumber; peeled, seeded
1 tb Chinese Chile Paste With	1/2 c Scallions; cut on the bias
2 ts Garlic; minced	1/2 c Carrots; julienned
1 tb Ginger; minced, peeled	Honey-Lemon Vinaigrette
1/4 c Dry White Wine Or Water	GARNISH
6 Quail; boned, butterflied	Cilantro Sprigs
Vegetable Oil For Frying	HONEYLEMON VINAIGRETTE
1 c Rice Flour	2 tb Shallots; finely minced
1 ts Ground Cayenne	1/3 c Olive Oil
1/2 ts 5 Spice Powder	1/2 c Fresh Lemon Juice
1 ts Salt	3 tb Honey; or to taste
1 c Julienned Red Pepper;	Salt And Freshly Ground

Instructions for Crispy Quail Salad

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 Posted to EAT-L Digest 29 October 96 Date: Wed, 30 Oct 1996 09:09:53 -0500 From: Bill Spalding NOTES : Show 10/25

Main Ingredient: SaladCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Butter	Carrot	Cayenne	Chile
Cilantro	Cucumber	Garlic	Ginger
Hoisin Sauce	Honey	Jicama	Lemon
Olive Oil	Oyster Sauce	Rice	Salt
Scallion	Shallot	Soy Sauce	Vegetable oil
White Wine

New text im Cooking rig Cilantro Butter Carrot Olive oil Garlic Rice Scallion Shallot Soy Sauce Ginger Wine White wine Lemon Salad Lunch

for flavor and categorization

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