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Crispy Quail Salad Recipe - Cooking Index

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Crispy Quail Salad

Type: Poultry
Courses: Salads
Serves: 6 people

Recipe Ingredients

3 tablespoons 45mlHoisin sauce
2 tablespoons 30mlDark soy sauce
1 tablespoon 15mlOyster sauce
1 tablespoon 15mlChinese chile paste with garlic
2 teaspoons 10mlMinced garlic
1 tablespoon 15mlMinced peeled ginger
1/4 cup 59mlDry white wine or water
6   Quail - boned, butterflied
  Vegetable oil - for frying
1 cup 160g / 5.6ozRice flour
1 teaspoon 5mlGround cayenne
1/2 teaspoon 2.5mlFive spice powder
1 teaspoon 5mlSalt
1 cup 237mlSeeded, stemmed, julienned red pepper
1 1/2 cups 355mlPeeled, julienned jicama
  (or 1 1/2 cups peeled, seeded cucumber)
1/2 cup 118mlBias-cut scallions
1/2 cup 55g / 1.9ozJulienned carrots
  Honey-Lemon Vinaigrette - see * Note
  Cilantro sprigs

Recipe Instructions

* Note: See the "Honey-Lemon Vinaigrette" recipe which is included in this collection.

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 to 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.

This recipe yields 6 servings.

COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9750 broadcast 10-25-1996) - Downloaded from their Web-Site -


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