Recipe - Crispy Quail Salad

3 tablespoon Hoisin Sauce
2 tablespoon Dark Soy Sauce
1 tablespoon Oyster Sauce
1 tablespoon Chinese Chile Paste With
Garlic
2 teaspoon Garlic; minced
1 tablespoon Ginger; minced, peeled
One fourth cup Dry White Wine Or Water
6 Quail; boned, butterflied
Vegetable Oil For Frying
1 cup Rice Flour
1 teaspoon Ground Cayenne
One half teaspoon 5 Spice Powder
1 teaspoon Salt
1 cup Julienned Red Pepper;
seeded, stemmed
1 One half cup Jicama, peeled, julienned
OR
1 One half cup Cucumber; peeled, seeded
One half cup Scallions; cut on the bias
One half cup Carrots; julienned
HoneyLemon Vinaigrette
(Recipe Included)

GARNISH
Cilantro Sprigs

HONEYLEMON VINAIGRETTE
2 tablespoon Shallots; finely minced
1/3 cup Olive Oil
One half cup Fresh Lemon Juice
3 tablespoon 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
(68 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 EATL Digest 29 October 96

Date: Wed, 30 Oct 1996 09:09:53 0500

From: Bill Spalding billspa@ICANECT.NET

NOTES : Show 10/25