Deep Fried Beef Rolls:
Brown grown beef in a skillet.
Discard excess fat.
Mix ground beef with chopped scallions, salt, coriander and eggs.
Fill each spring rolls with ~ 2-3 tablespoon of the ground beef mixture.
Fold the edges to make a rectangle shaped rolls.
Deep fried beef rolls in oil, 2-3 minutes per side.
Dipping Sauce:
Mix all ingredients together, cover with plastic wrap, chill for at least 1 hour before serving.
Dip each piece of quail in milk and roll in
br>Heat oil in a deep frying pan over high heat
eat the oil in a deep-fat fryer and when hot
arrow tall pot or a deep fryer.
Pot should be
s the stuffing for the deep fried jalapeno poppers.
Cut the
eat oil for deep-frying in wok or deep-fryer to 375
overed.
Heat oil for deep-frying to between 360-375
ind cheeses, this is delicious deep-fried in beer batter and served
inches of oil in deep fry pan or large pot
Your oil reached the desired deep frying temperature when it starts
mount for heat.
Cut quail in half length ways. Combine
ntil aromatic.
Split each quail in half down the middle
Salt, pepper and roll quail in flour.
Fry in deep fat until brown (save drippings for cream gravy).
Wrap quail tightly in foil and cook in oven for 2 hours at 250\u00b0.
Serves 4 to 6.
Serve with hot biscuits, gravy and rice.
Spread quail open and wipe dry with paper towels.
Sprinkle with salt and pepper and dredge in flour.
Fill a deep, heavy skillet half full of salad oil; heat to 350\u00b0.
Cook quail in hot oil 5 minutes; cover and continue cooking until golden brown, turning once.
Drain well.
Serve birds on a hot platter and garnish with lemon slices and parsley.
Yields 6 servings.
arm dish. Top with the deep-fried basil leaves and thinly sliced
Spread the quail open and pat dry with
onstick frying pan and fry quail eggs for 3-4 mins
Season birds and roll in flour, coating generously.
Place in heavy iron frying pan, fat, shortening or cooking oil, 1/2-inch deep.
Cook until brown, cover, turn heat low and cook 10 to 15 minutes.
Remove lid and turn heat up to crisp birds for about 5 minutes, turning often.
Make gravy with drippings, if desired.
Wash quail and pat dry with a paper towel.
Salt and pepper to taste.
Beat egg.
Add 1 cup of milk to egg.
Roll quail in flour, then in milk and egg mixture, then in flour again, coating generously.
Cook in frypan with 1 inch of oil, waiting until the oil gets hot before putting the quail in the pan.
Brown evenly on all sides.
Cook on simmer for 15 to 20 minutes for tenderness. Allow 1 quail per person, split in half for faster cooking or can be left whole.