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Receta Kentucky Fried Quail With Vietnamese Slaw (Kfq)
by Global Cookbook

Kentucky Fried Quail With Vietnamese Slaw (Kfq)
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Ingredientes

  • 1 x clv garlic, chopped
  • 1 tsp chopped ginger
  • 2 Tbsp. fish sauce
  • 1/2 c. lime juice (125 ml)
  • 1/2 c. rice wine vinegar (125 ml)
  • 2 7/10 ounce palm sugar, crushed (75 g) Vietnamese Slaw
  • 1 x Chinese cabbage, finely shredded
  • 1 x carrot, julienned
  • 4 x red shallots, finely sliced
  • 1 x bird's eye chilli, seeded and finely sliced
  • 1 bn Vietnamese mint, picked
  • 1 bn thai basil, picked
  • 1 bn coriander, picked
  • 3 1/2 ounce toasted peanuts (100 g) Kentucky Fried Quail
  • 3 tsp grnd coriander (15 ml)
  • 3 tsp grnd cumin (15 ml)
  • 1 tsp turmeric (5 ml)
  • 1 tsp cayenne (5 ml)
  • 3 tsp sweet paprika (15 ml)
  • 2 tsp salt (10 ml)
  • 1 tsp five spice (5 ml)
  • 2 tsp garlic pwdr (10 ml)
  • 2 tsp onion pwdr (10 ml)
  • 3 tsp grnd Szechwan pepper (15 ml)
  • 2 tsp grnd white pepper (10 ml)
  • 5 tsp cornstarch (75 ml)
  • 6 x jumbo quails flour, for dredging
  • 2 x Large eggs, for egg wash
  • 1/2 c. lowfat milk, for egg wash (125 ml) (need 1 c. egg wash in total)
  • 4 c. peanut oil (1 litre)

Direcciones

  1. In a bowl, mix together all the dressing ingredients well so to dissolve the palm sugar.
  2. Vietnamese Slaw:Toss all the slaw ingredients with the dressing in a large bowl. Let sit while the quail is cooking.
  3. Kentucky Fried Quail:Combine all the spices in a shallow pan or possibly bowl. Set aside. Make the egg wash by whisking together Large eggs and lowfat milk in a shallow pan or possibly bowl.
  4. Bone out quails, leaving in the leg and wing bones, (alternatively, ask your butcher to do this for you).
  5. Heat peanut oil in a small to medium saucepan or possibly wok to a temperature of 350 degree F. Dust quails lightly with flour, dip into egg wash and then dredge through the spice mix, coating well and proportionately. Fry quails till crust is golden brown to dark brown and the quail flesh still slightly pink, about 3 to 4 min (or possibly alternatively cook to your liking of doneness).
  6. To plate, put a small mound of Vietnamese Slaw on the centre of each plate and top with a splayed whole fried quail.