Deep Fried Quail with Hoisin Dipping Sauce

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

6 quail
2 tbsp curry powder
1 tbsp salt
1 cup coconut milk
Flour
Peanut oil
3 garlic cloves, chopped
1 red chile, chopped
1 cup hoisin sauce
1/4 cup warm water
1/4 cup peanut butter
1 tbsp rice vinegar

Instructions:

With kitchen shears, cut each quail down the backbone and flatten. Mix the curry powder, salt and coconut milk, add the quail and refrigerate overnight.

Mince the garlic and chile in a food processor, add the hoisin sauce, peanut butter, water and rice vinegar, blending well.

Remove the quail from the refrigerator and toss with flour. Fry until golden brown and serve with the hoisin dipping sauce.

From cookingwithsens.wordpress.com