Fried Quail Legs, Coconut Rice

Fried Quail Legs w/ Coconut Rice

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Thai-Style Fried Quail Legs with Banana Leaf Coconut Rice Bundles

Makes 4 Servings
wine 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

  • 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.

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