Deep-fried spicy quail

Name: Deep-fried spicy quail
Cook time: 1 h 10 min
Total time: 1 h 10 min
Ingredients: 8 quails (1.3kg); 2 tablespoon kecap manis; 2 tablespoon peanut oil; vegetable oil, for deep-frying; 3 centimetre piece fresh ginger (15g), chopped finely; 4 clove garlic, chopped finely; 1 fresh long red chilli, chopped finely; 1/4 cup (60ml) kecap manis, extra; 6 green onions, sliced thinly

www.womensweeklyfood.com.au

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Cook Time: 70 minutes

Total: 70 minutes

Servings: 4

Ingredients

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8 quails (1.3kg)2 tablespoon kecap manis2 tablespoon peanut oilvegetable oil, for deep-frying3 centimetre piece fresh ginger (15 grams), chopped finely4 clove garlic, chopped finely1 fresh long red chilli, chopped finely1/4 cup (60 milliliters) kecap manis, extra6 green onions, sliced thinly

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Instructions

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Step 1

Rinse quails under cold water; pat dry. Discard necks from quails. Using kitchen scissors, cut along each side of each quail's backbone; discard backbones. Halve each quail along breastbone.

Step 2

Combine quail in large bowl with kecap manis and half the peanut oil. Cover; refrigerate 1 hour. Drain quail; pat dry.

Step 3

Heat vegetable oil in wok; deep-fry quail, in batches, about 6 minutes or until skin is crisp and quails are cooked. Drain. (Cool oil completely, carefully remove from wok; if desired, store in glass jar, in refrigerator, for future use.)

Step 4

Heat remaining peanut oil in cleaned wok; stir-fry ginger, garlic and chilli until fragrant. Return quail to wok with extra kecap manis; stir-fry until quail is hot. Remove from heat; sprinkle with onion.