Crispy Quails with Chile Jam and Three-Bean Salad

Name: Crispy Quails with Chile Jam and Three-Bean Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon five-spice powder; 0 teaspoons pure ancho chile powder; 2 Tbsps Asian fish sauce; 237 milliliters frozen black-eyed peas, thawed; 237 milliliters frozen butter beans, thawed; 2 Tbsps chopped cilantro; 4 garlic cloves, smashed; 8 garlic cloves, thinly sliced; 59 milliliters thinly sliced peeled ginger; 2 Tbsps granulated sugar; 237 milliliters grape tomatoes, halved; 59 milliliters grapeseed oil; 2 Tbsps grapeseed oil; 1 Tbsp light brown sugar; 3 Tbsps fresh lime juice; 1 teaspoons freshly ground pepper; 2 larges jalapeños, preferably red, seeded and thinly sliced; 2 Tbsps rice vinegar; 1 shallot, thinly sliced; 2 shallots, thinly sliced; 3 shallots, quartered; 118 milliliters soy sauce; 2 Tbsps soy sauce; 3 Tbsps sugar; 57 grams tamarind paste (see Note); 177 milliliters water; 113 grams yellow wax beans; 1 teaspoon ground dried shrimp (optional); 8 semiboneless quails

If you have around 1 hour to spend in the kitchen, Crispy Quails with Chile Jam and Three-Bean Salad might be an excellent gluten free, dairy free, and pescatarian recipe to try. One portion of this dish contains around 15g of protein, 22g of fat, and a total of 483 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of rice vinegar, soy sauce, ginger, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a rather inexpensive side dish.

Instructions

In a blender, puree the ginger with the garlic, shallots, soy sauce, sugar, rice vinegar, five-spice powder and pepper.

Ingredients you will need

Rice Vinegar

Soy Sauce

Shallot

Garlic

Ginger

Pepper

Sugar

Equipment you will use

Blender

Transfer the marinade to a resealable plastic bag, add the quails and seal, pressing out the air.

Ingredients you will need

Marinade

Equipment you will use

Ziploc Bags

Let marinate in the refrigerator for 2 hours.

In a small saucepan, bring the water to a boil.

Ingredients you will need

Water

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Sauce Pan

Add the tamarind paste and simmer for 2 minutes, mashing with a wooden spoon to dissolve the paste. Strain the tamarind puree through a coarse sieve into a small bowl, pressing on the solids.

Ingredients you will need

Tamarind

Equipment you will use

Wooden Spoon

Sieve

Bowl

In a medium saucepan, heat the grapeseed oil until shimmering.

Ingredients you will need

Grape Seed Oil

Equipment you will use

Sauce Pan

Add the garlic, shallots and jalapeos and cook over moderately high heat, stirring, until the garlic is lightly browned, about 4 minutes.

Ingredients you will need

Shallot

Garlic

Add the granulated sugar and brown sugar and cook until melted. Stir in the tamarind puree and simmer until thickened, about 3 minutes.

Ingredients you will need

Granulated Sugar

Brown Sugar

Tamarind

Remove from the heat and stir in the fish sauce and dried shrimp.

Ingredients you will need

Dried Shrimp

Fish Sauce

In a small bowl, whisk 3 tablespoons of the chile jam with the soy sauce and lime juice to make a dressing.

Ingredients you will need

Lime Juice

Soy Sauce

Chili Pepper

Jam

Equipment you will use

Whisk

Bowl

In a saucepan of boiling salted water, cook the wax beans until crisp-tender, 5 minutes. Using a slotted spoon, transfer the beans to a colander and rinse under cold water. Pat dry and cut into 1-inch pieces, then transfer to a bowl. Boil the butter beans and black-eyed peas for 1 minute, then drain.

Ingredients you will need

Butter Beans