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Ingredients

• 1 x clv garlic, chopped
• 1 tsp chopped ginger
• 2 Tbsp. fish sauce
• 1/2 c. lime juice (125 ml)
• 1/2 c. rice wine vinegar (125 ml)
• 2 7/10 ounce palm sugar, crushed (75 g)
•     Vietnamese Slaw
• 1 x Chinese cabbage, finely shredded
• 1 x carrot, julienned
• 4 x red shallots, finely sliced
• 1 x bird's eye chilli, seeded and finely sliced
• 1 bn Vietnamese mint, picked
• 1 bn thai basil, picked
• 1 bn coriander, picked
• 3 1/2 ounce toasted peanuts (100 g)
•     Kentucky Fried Quail
• 3 tsp grnd coriander (15 ml)
• 3 tsp grnd cumin (15 ml)
• 1 tsp turmeric (5 ml)
• 1 tsp cayenne (5 ml)
• 3 tsp sweet paprika (15 ml)
• 2 tsp salt (10 ml)
• 1 tsp five spice (5 ml)
• 2 tsp garlic pwdr (10 ml)
• 2 tsp onion pwdr (10 ml)
• 3 tsp grnd Szechwan pepper (15 ml)
• 2 tsp grnd white pepper (10 ml)
• 5 tsp cornstarch (75 ml)
• 6 x jumbo quails
•     flour, for dredging
• 2 x Large eggs, for egg wash
• 1/2 c. lowfat milk, for egg wash (125 ml) (need 1 c. egg wash in total)
• 4 c. peanut oil (1 litre)

Description

In A Bowl, Mix Together All The Dressing Ingredients Well So To Dissolve The Palm Sugar. Vietnamese Slaw:Toss All The Slaw Ingredients With The Dressing In A Large Bowl. Let Sit…

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