r poultry shears, split the quail down the backbone and open
ceramic bowl. Add the quail, and turn to evenly
large bowl; place quail in bowl and toss to
nd salt.
Cook the quail eggs in the small pot
Marinade the quail with yougurt and all spices
queeze juice from lime & place quail in bowl; toss with lime
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
tie the legs of the quail together with kitchen twine.
Spread the quail open and pat dry with
Season quail inside and out with salt
For the quail:
Put all ingredients in
clean flat surface, lay quail flat: season inside of each
he entire surface of the quail including beneath the wings and
Shake salt over each quail, covering all parts.
Put quail in sack with flour and shake well.
Oil should be hot enough that it bubbles when quail are placed in it.
Put quail in oil with breast side down.
Turn when browned with total cooking time not over 10 minutes.
Remove quail to drain on paper towel.
Pour off oil into container, reserving enough oil and drippings to make gravy.
Remove rib cage from quail by carefully cutting bone from
tuff the body of each quail with some of the chicken
igh heat.
Season the quail with the garlic powder, salt
arinated ingredients.
Put the quail in a large heavy-duty
nd lemon zest. Season. Dust quail in flour, shaking off excess
Cut quail lengthwise along the backbone with