---------- Recipe via Meal-Master (tm) v8.04

     Title: Crispy Quail Salad
Categories: New text im, Cooking rig
     Yield: 1 servings


       3 TB Hoisin Sauce
       2 TB Dark Soy Sauce
       1 TB Oyster Sauce
       1 TB Chinese Chile Paste With
 :          Garlic
       2 ts Garlic -- minced
       1 TB Ginger -- minced, peeled
     1/4 c  Dry White Wine Or Water
       6    Quail -- boned, butterflied
 :          Vegetable Oil For Frying
       1 c  Rice Flour
       1 ts Ground Cayenne
     1/2 ts 5 Spice Powder
       1 ts Salt
       1 c  Julienned Red Pepper --
 :          seeded, stemmed
   1 1/2 c  Jicama <<Or>> -- peeled,
 :          julienned
   1 1/2 c  Cucumber -- peeled, seeded
     1/2 c  Scallions -- cut on the
 :          bias
     1/2 c  Carrots -- julienned
 :          Honey-Lemon Vinaigrette
 :          (Recipe Included)
 :          Garnish--
 :          Cilantro Sprigs
 :          Honey-Lemon Vinaigrette--
       2 TB Shallots -- finely minced
     1/3 c  Olive Oil
     1/2 c  Fresh Lemon Juice
       3 TB 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

 Recipe By     : COOKING RIGHT SHOW #CR9750

 From: Bill Spalding <[email protected]

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