Crispy quail salad

 
                             Crispy Quail Salad
 
 Recipe By     : COOKING RIGHT SHOW #CR9750
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Tablespoons   Hoisin Sauce
    2      Tablespoons   Dark Soy Sauce
    1      Tablespoon    Oyster Sauce
    1      Tablespoon    Chinese Chile Paste With Garlic
    2      Teaspoons     Garlic -- minced
    1      Tablespoon    Ginger -- minced, peeled
      1/4  Cup           Dry White Wine Or Water
    6                    Quail -- boned, butterflied
                         Vegetable Oil For Frying
    1      Cup           Rice Flour
    1      Teaspoon      Ground Cayenne
      1/2  Teaspoon      5 Spice Powder
    1      Teaspoon      Salt
    1      Cup           Julienned Red Pepper -- seeded, stemmed
    1 1/2  Cups          Jicama > -- peeled, julienned
    1 1/2  Cups          Cucumber -- peeled, seeded
      1/2  Cup           Scallions -- cut on the bias
      1/2  Cup           Carrots -- julienned
                         Honey-Lemon Vinaigrette (Recipe Included)
                         --Garnish--
                         Cilantro Sprigs
                         --Honey-Lemon Vinaigrette--
    2      Tablespoons   Shallots -- finely minced
      1/3  Cup           Olive Oil
      1/2  Cup           Fresh Lemon Juice
    3      Tablespoons   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
 
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