Crispy Quail With Caramel Soy Sauce And Asian Slaw - Asian Slaw - Prawn & Three-Pea Stir-Fry (part 1)

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Crispy Quail With Caramel Soy Sauce And Asian Slaw

·         Serves 4

·         Begin this recipe 1 day ahead

·         jumbo quail

·         Peanut oil, to deep-fry

·         Asian slaw (recipe follows), to serve

Ingredient

·         Caramel soy sauce (makes about 1 cup)

·         1 cup (220g) caster sugar

·         2/ 3 cup (160ml) light soy sauce

·         1 each cinnamon quill and star anise

·         5cm piece ginger, sliced

·         2 tbs malt vinegar

Master stock

·         2 cups (500ml) Chinese rice wine

·         300ml light soy sauce

·         200g brown sugar

·         4garliccloves,bruised

·         5cm piece ginger

·         star anise

·         3 cinnamon quills

·         cardamom pods

·         1 tsp fennel seeds, toasted

·         1 tsp Szechuan peppercorns, toasted

Crispy Quail With Caramel Soy Sauce And Asian Slaw
Crispy Quail With Caramel Soy Sauce And Asian Slaw

Recipe

1      For the master stock, combine all the ingredients with 3L (12 cups) water in a stockpot over high heat. Bring to the boil, reduce heat to medium-low and simmer for 30 minutes, then strain. Add quails to the hot master stock, making sure they are completely covered. Cover with  a lid and set aside for 10 minutes to poach. Turn quails over and set aside for a further 20 minutes or until the stock has cooled. Remove quails and place on a rack set over a tray in the fridge overnight to dry out. The stock can be frozen and re-used.

2      For the caramel soy sauce, place the sugar and soy sauce in a small saucepan over medium-high heat. Bring to the boil, stirring to dissolve. Add cinnamon, star anise, ginger and vinegar, and simmer for 6 minutes or until syrupy. Remove from heat and set aside for 1 hour to infuse.

3      Half-fill a large saucepan with oil and heatto190°C(a cube of bread will turn  golden in 30 seconds). Deep-fry the quails for 3-4 minutes until crisp and golden, then drain on paper towel.

4      Serve the quails with the caramel soy sauce and Asian slaw.

 
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