DEEP FRIED QUAILS
You don't always find quails at the Asian store, but I was lucky enough to get 6 quails to cook for dinner. These birds are small. One quail is about 4.3 ounces and the total weight for all 6 quails is 1 pound and 10 ounces. My next question was, how will I cook these tiny birds?
Ingredients
6 Quails
Salt and pepper
Cooking oil
Procedure
First, I washed the birds thoroughly by cleaning the birds inside and out with running warm water. Then I pat them dry and sprinkled salt and pepper. One by one, I deep fried them in cooking oil at 375 degrees Fahrenheit for about 10 minutes or until golden brown.
To make Sauce
Melt 2 tablespoons of butter in a small pan on medium-low heat. Then add 3 tablespoons of hoisin sauce. Keep mixing with a wooden spatula until consistency becomes thinner. Next, add about 2 tablespoons of red wine and sprinkle freshly ground pepper.
6 Quails
Salt and pepper
Cooking oil
Procedure
First, I washed the birds thoroughly by cleaning the birds inside and out with running warm water. Then I pat them dry and sprinkled salt and pepper. One by one, I deep fried them in cooking oil at 375 degrees Fahrenheit for about 10 minutes or until golden brown.
To make Sauce
Melt 2 tablespoons of butter in a small pan on medium-low heat. Then add 3 tablespoons of hoisin sauce. Keep mixing with a wooden spatula until consistency becomes thinner. Next, add about 2 tablespoons of red wine and sprinkle freshly ground pepper.
Garnish with watercress, thin slices of apricot, and dots of the sauce.
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