I’ve made quails with Kroeung many ways. Pan fried, grilled, bbq, oven baked but for some reason I’ve never thought to bread them and fry them like fried chicken! I tried it out a few months ago and loved it, since then I’ve reworked this recipe more than a few times to get to its present state. I swear, chicken fried anything is fantastic. I’m a sucker for chicken fried steak and I know there’s chicken fried bacon out there somewhere! Although it’s not something I indulge in very much, as much as I love gloriously fatty foods, I love not having a heart attack more.
Every so often, you gotta throw all precaution to the wind and pull out your skillet, seasonings, flour and oil and FRY SOMETHING! I marinade my quails in Kroeung paste and other seasonings, lightly dusted with rice flour and shallow fried. I thought about deep frying, but I was only cooking 6 quails and just didn’t see the need to go through the long process. Shallow frying still gave me the crispy crunchy breaded outside that I crave and it only takes 3 mins per side to cook. Satisfaction in 6 mins or less! I paired these with Hennessy glazed carrots, I’m super addicted to flamed veggies these days for no other reason than to safely set things on fire. Except I can’t set things on fire properly, cook and photograph all the action at the same time. DARN IT! I had my sister there to help, but she was hungry and complaining about how long I took to make this lunch for us. Plus my niece is becoming so much more active and rambunctious, flaming anything around her causes me a small heart attack, especially when my eyes aren’t on her whereabouts in my kitchen. Life of an Auntie, I tell yah!
I’m not as happy with these pictures as I feel I should be, but I have always been hard on myself, though the food was fantastic and was gobbled up very quickly by my family! Ready for the cooking fun to begin!?
6 Quails, Butterflied
3/4 cup Kroeung Spice Mix
1 tbsp Fish Sauce
2 tsp Prahok, aka Pickled Gouramy Fish, cream style (small write-up on Prahok here)
1 cup Coconut Milk
2 tsp Palm Sugar or Brown Sugar
1/2 Cayenne Pepper, optional
2 cups Rice Flour
Hennessy Glazed Carrots:
5 Large Carrots, peeled and sliced on diagonal about 1/2 inch thick
1/2 tsp Kosher Salt
1/2 tsp Black Pepper
1 tbsp Brown Sugar
1/4 cup Hennessy
1/4 cup Parsley, roughly chopped
1 tbsp Olive Oil
3. Add enough oil to over the bottom of a skillet, heat to 350, just before it starts to smoke.
3. This is important, pay attention. NEVER POUR LIQUOR FROM THE BOTTLE!! Always pour into a separate vessel THEN add to pan. Safety first dolls! This prevents any flare ups that could roll into the bottle. That would be BAD!! Pour Hennessy and flambe using a long match or lighter stick.