Ep 36 Thalia and Bianca: Deep Fried Spiced Squab with Asian Salad
Prep: 50 mins (+4 hours marinating)
Cook: 25 mins
- 2 squab pigeons, butterflied, halved, washed, patted dry
- Vegetable oil, to deep-fry
- 60ml (1/4 cup) grape seed oil
- 2 and 1/2 tbs light soy sauce
- 2 and 1/2 tbs Chinese rice wine (Shaoxing)
- 2cm-piece ginger, grated
- 2 garlic cloves, finely chopped
- 1 tsp Sichuan peppercorns, toasted, crushed
- 1/4 tsp five-spice powder
- 75g (1/2 cup) plain flour
- 1 tsp Sichuan peppercorns, ground
- 1 tsp five-spice powder
- 1/4 tsp ground ginger
- 2 tbs grape seed oil
- 80ml ( cup) rice vinegar
- 80ml ( cup) light soy sauce
- 2 tbs caster sugar
- 1 bird’s-eye chilli, finely chopped
- 1 garlic clove, finely chopped
- 1cm-piece ginger, finely grated
- White pepper, to season
- 1 telegraph cucumber
- 125g (1 and 1/2 cups) bean sprouts
- 4 radishes, thinly sliced
- 1 long red chilli, seeded, thinly sliced lengthwise
- 2 spring onions, thinly sliced
- 1/2 cup coriander leaves
- 1/2 cup small mint leaves
- 1/2 cup Vietnamese mint leaves
- To make marinade, combine all ingredients in a large bowl. Add squab and turn to coat. Cover and refrigerate for 4 hours or overnight to marinate.
- To make spiced flour, combine all ingredients in a shallow dish. Drain squab, discarding marinade, then dust with spiced flour.
- Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 160C (or until a cube of bread turns golden in 20 seconds). Working in batches, gently lower squab into oil and fry for 10 minutes or until crisp and cooked through. Remove with a slotted spoon and drain on paper towel.
- To make dressing, combine all ingredients in a bowl and season with white pepper. Set aside.
- To make Asian salad, using a mandolin or vegetable peeler, shave cucumber into ribbons on 4 sides to the seeds, discarding core. Place cucumber ribbons in a bowl with remaining ingredients and half the dressing. Toss to combine.
- Divide squab among serving plates and arrange salad to the side. Serve with remaining dressing as a dipping sauce.
- For a crunchier coating, use rice flour instead of plain flour.