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?

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 oil at 375 degrees F for about 10 minutes or until golden brown.

For the sauce, 2 tablespoons of butter was melted in a pan on medium-low heat. Then I added 3 tablespoons of hoisin sauce and I kept mixing with a wooden spatula until consistency became thinner. Next, I added about 2 tablespoons of red wine and sprinkled dashes of freshly ground pepper.

I garnished with watercress, thin slices of apricots, and dots of cherry tomato.


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