---------- 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 <billspa@icanect.Ne