Caramelised quail legs

Caramelised quail legs

Cuisses de caille caramélisées

By
From
Luke Nguyen's France
Serves
4
Photographer
Alan Benson

This is such an easy dish to prepare, and to share around with family and friends. The flavours are also wonderful with frog’s legs, if you can get them; I find them absolutely delicious — so delicate, soft and tender.

Ingredients

Quantity Ingredient
500g quail legs
500ml vegetable oil, for deep-frying
75g potato starch, (see glossary)
spring onion greens, cut into long strips on the diagonal, to garnish
crusty baguettes, to serve

Marinade

Quantity Ingredient
80ml fish sauce
2 tablespoons soy sauce
1 tablespoon shaoxing rice wine, (see glossary)
2 tablespoons honey
3 garlic cloves, chopped
4cm knob of fresh ginger, peeled and julienned
2 red asian shallots, chopped

Method

  1. Place the marinade ingredients in a mixing bowl and stir well until thoroughly combined. Add the quail legs and turn to coat, then cover and marinate in the refrigerator for 1 hour. Drain, reserving the marinade.
  2. Heat the vegetable oil in a wok or large saucepan to 180˚C, or until a cube of bread dropped into the oil browns in 15 seconds.
  3. Dust the quail legs with the potato starch and deep-fry in three batches for 3 minutes at a time, or until golden. Remove and drain on paper towel.
  4. Wipe the wok clean with paper towel, then add the reserved marinade. Bring to the boil and cook for 2 minutes, or until reduced to a syrupy sauce.
  5. Return the quail legs to the wok and toss for 1 minute to coat them well with the caramelised sauce. Garnish with spring onion greens and serve with crusty baguettes.
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