Name: Deep-fried spicy quail
Cook time: 70 min
Total time: 70 min
Yield: 4
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

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

Method

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.

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

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.)

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.

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