Ingredients

Vietnamese Slaw Dressing

• 1 garlic clove, minced
• 1 teaspoon minced ginger
• 2 tablespoons fish sauce
• 1/2 cup lime juice (125 ml)
• 1/2 cup rice wine vinegar (125 ml)
• 2.700 ounces palm sugar, crushed (75 g)

Vietnamese Slaw

• 1 Chinese cabbage, finely shredded
• 1 carrot, julienned
• 4 red shallots, finely sliced
• 1 bird’s eye chilli, seeded and finely sliced
• 1 bunch Vietnamese mint, picked
• 1 bunch thai basil, picked
• 1 bunch coriander, picked
• 3 1/2 ounces toasted peanuts (100 g)

Kentucky Fried Quail

• 3 teaspoons ground coriander (15 ml)
• 3 teaspoons ground cumin (15 ml)
• 1 teaspoon turmeric (5 ml)
• 1 teaspoon cayenne (5 ml)
• 3 teaspoons sweet paprika (15 ml)
• 2 teaspoons salt (10 ml)
• 1 teaspoon five spice (5 ml)
• 2 teaspoons garlic powder (10 ml)
• 2 teaspoons onion powder (10 ml)
• 3 teaspoons ground Szechwan pepper (15 ml)
• 2 teaspoons ground white pepper (10 ml)
• 5 teaspoons cornstarch (75 ml)
• 6 jumbo quails
• flour, for dredging
• 2 eggs, for egg wash
• 1/2 cup milk, for egg wash (125 ml) ( need 1 cup egg wash in total )
• 4 cups peanut oil (1 litre)

Description

Kentucky Fried Quail With Vietnamese Slaw (KFQ) - A Recipe From Food Network Canada. Recipe Courtesy Andrew Blake, Blakes Restaurant, Melbourne, Australia..

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