Cambodian Fried Quail
/
Cambodian Fried Quail
Recipe by Courtney Roulston
Ingredients
8 butterflied quail
2 tbsp light soy sauce
1 tbsp fish sauce
2 tbsp oyster sauce
1 tsp cracked black pepper
2 cloves garlic, minced
1 green spring onion (Scallion), finely sliced
2 cups rice flour
sea salt to taste
oil to fry
lime dipping sauce
juice of 1 lime, plus extra wedges to serve
1 tbsp fish sauce
1 tsp freshly cracked black pepper
1 tbsp maple syrup
Method
Mix together the soy, fish sauce, oyster sauce, pepper, garlic and spring onion in a large bowl. Add in the quail and mix together to ensure that they are all covered in the marinade. Refrigerate for 1-2 hours to develop the flavour.
Place the flour into a large bowl and season with sea salt and more black pepper.
Give the quails a mix in the marinade to get them properly coated just before tossing into the Seasoned flour.
Coat the quails in flour and set them aside on a tray for 5-10 minutes for the flour to become slightly wet.
Meanwhile mix together all the lime dipping sauce ingredients together and taste for balance of sweet, sour, salty and hot.
Heat the oil to around 170 degrees and deep fry the quails in batches, until golden and crisp. Drain on kitchen paper to remove any excess oil and season with sea salt flakes.
Place the quail onto a serving platter with the dipping sauce on the side.
