Fried Five-Spice Quail with Asian Slaw

 

 

 

 

Quail

4 x jumbo quails, backbone and ribcage removed, cut into quarters

400ml buttermilk

150g plain flour

2 tsp Chinese five-spice powder

2 tsp sea salt

 

Vegetable oil, for frying

 

Asian Slaw

1/4 red cabbage, thinly shredded

1/2 green apple, julienned

1 x long red chilli, julienned

2 x spring onions, julienned

1/2 cup coriander, leaves picked

 

Dressing

2 tbs white wine vinegar 

2 tbs caster sugar

1.5 tsp soy sauce

1 tsp sesame oil

1/4 cup olive oil

 

Garnish

2 x spring onions, thinly sliced

1/2 cup coriander, leaves picked

 

 

METHOD

 

Quail

  1. Preheat a deep fryer to 180°C, or heat oil vegetable oil in a deep pan. 

  2. Prepare quail as above, place in a bowl and cover with buttermilk. Cover with plastic wrap and rest in the fridge whist making the other elements. 

  3. Stir in Chinese five-spice and salt with the flour. Remove quail from the fridge, drip quickly then toss through flour mixture, repeat until all quail is floured. 

  4. Fry the quail for about 3-5 minutes or until golden brown on the outside and cooked through on the inside. 

  5. Drain excess oil on a paper towel, add a sprinkle of salt. Set aside

 

Asian Slaw

  1. Toss the asian slaw ingredients together in a bowl, set aside. 

  2. Combine a little dressing with the slaw mix, then put the remaining dressing in a dipping bowl for the quail. 

 

Dressing

  1. Mix together all dressing ingredients, apart from olive oil, until the sugar has dissolved, then slowly add in oil whilst stirring. Taste and season as necessary. Set aside.

  2. Prepare garnishes and set aside. 

P late  up and eat!

Please reload

© 2016 Mimi Baines 

Photographs of Mimi © of Millie Brown  

http://www.milliebrown.com.au/