If you want to add more dairy free and pescatarian recipes to your recipe box, Salt & pepper quails with Thai herb & bean salad might be a recipe you should try. This recipe serves 2. One serving contains 120 calories, 4g of protein, and 2g of fat. Head to the store and pick up quails, flour, chilli, and a few other things to make it today. It works well as a side dish. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. 3 people found this recipe to be tasty and satisfying.
Instructions
1
Heat oven to 200C/180C fan/gas
Equipment you will use
Oven
2
Put all the rub ingredients in a mortar and use a pestle to grind them together, then rub some inside each quail.
Ingredients you will need
Quail
Dry Seasoning Rub
Equipment you will use
Mortar And Pestle
3
For the paste, again grind 1 tsp sea salt and the pepper together in a mortar using a pestle, then stir in the oil and flour.
Ingredients you will need
Sea Salt
Pepper
All Purpose Flour
Cooking Oil
Equipment you will use
Mortar And Pestle
4
Heat a little vegetable oil in a heavybased frying pan and carefully brown the quails all over in batches if you need. Lift into a roasting tin, rub all over with the salt and pepper paste, then roast in the oven for 10-15 mins until golden and cooked to your liking.
Ingredients you will need
Salt And Pepper
Vegetable Oil
Dry Seasoning Rub
Equipment you will use
Frying Pan
Oven
5
For the salad, pound the dressing ingredients together using a mortar and pestle.
Equipment you will use
Mortar And Pestle
6
Mix all the salad ingredients in a bowl. Just before serving, toss the dressing with the salad and serve alongside the quail and rice.
Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lang & Reed Napa Valley Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.