Thai-Style Fried Quail Legs with Banana Leaf Coconut Rice Bundles
Makes 4 Servings
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DRINK PAIRING | |
|---|---|---|
| Thai Beer | ||
Crispy, herby, savory fried quail legs served with creamy coconut & banana-leaf infused jasmine rice. You can also omit the rice to simply serve the quail legs as an appetizer like you would chicken wings.
INGREDIENTS
- 24 Bone In Quail Leg Quarters
- Sweet Chile Sauce
- Thai Basil
- Rice:
- 2 tsp Red Boat Fish Sauce
- 2 cups Jasmine Rice, rinsed
- 3 1/2 fl oz Coconut Milk
- Banana Leaves
- Marinade:
- 1 tsp Coriander Seed
- ½ tsp Black Peppercorns
- 1 cup Cilantro Stems
- 2 tbsp Oyster Sauce
- ¼ tsp Cayenne Pepper
- 2 cloves Garlic
- 1 ½ tsp Red Boat Fish Sauce
- Batter:
- ¾ cup White Rice Flour
- ¾ cup All Purpose Flour
- 2 tsp Baking Soda
- 1 tsp Salt
- 1 ½ cups Water
DIRECTIONS
- The Day Before:
1
Toast the coriander and black peppercorns in a dry pan until aromatic. Finely grind them.
2
Combine with the other marinade ingredients in a food processor. Process into as fine a paste as possible.
3
Put the quail leg quarters in a large zip top bag with the marinade. Massage the bag to coat the leg quarters with the marinade, then move it to the fridge to marinate overnight.
- The Next Day
4
Mix the coconut milk with water until the total volume is three cups.
5
Put the jasmine rice in a pot with the coconut milk mixture and fish sauce.
6
Put the pot on the stove, uncovered, over high heat. As soon as the liquid comes to a boil, reduce the heat to a simmer. Cover the pot and cook for 17 minutes.
7
Remove the rice pot from the heat & let it sit, covered, for 10 minutes.
8
Move the rice into four portions of banana leaf. Wrap them into bundles, using thin strips of banana leaf to tie them shut.
9
Steam the rice bundles for ten minutes in a steamer or in a pot with a small amount of water & a steamer basket insert.
10
Mix together all the batter ingredients in a wide bowl.
11
Heat the frying oil in a deep pot to 350°F.
12
Dip each marinated quail leg in the batter, shake off the excess & gently lower it into the oil (cook in batches, do not overcrowd the pot).
13
Once the quail legs have fried to a golden brown, remove them from the oil to paper towels to drain.
14
Fry some Thai basil leaves in the remaining hot oil until they darken & crisp up.
15
Serve six quail legs per person with a bundle of coconut rice each & some of the sweet chile sauce, garnished with the fried basil leaves.