Crispy Quail Salad

Recipe Ingredients

3 tablespoons	45ml	Hoisin sauce
2 tablespoons	30ml	Dark soy sauce
1 tablespoon	15ml	Oyster sauce
1 tablespoon	15ml	Chinese chile paste with garlic
2 teaspoons	10ml	Minced garlic
1 tablespoon	15ml	Minced peeled ginger
1/4 cup	59ml	Dry white wine or water
6		Quail - boned, butterflied
		Vegetable oil - for frying
1 cup	160g / 5.6oz	Rice flour
1 teaspoon	5ml	Ground cayenne
1/2 teaspoon	2.5ml	Five spice powder
1 teaspoon	5ml	Salt
1 cup	237ml	Seeded, stemmed, julienned red pepper
1 1/2 cups	355ml	Peeled, julienned jicama
		(or 1 1/2 cups peeled, seeded cucumber)
1/2 cup	118ml	Bias-cut scallions
1/2 cup	55g / 1.9oz	Julienned carrots
		Honey-Lemon Vinaigrette - see * Note
		Garnish
		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.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9750 broadcast 10-25-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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