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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 36 Thalia and Bianca: Deep Fried Spiced Squab with Asian Salad


Check out Thalia and Bianca's deep fried Squad recipe from TV2's My Kitchen Rules

Prep: 50 mins (+4 hours marinating)

Cook: 25 mins

Serves: 6

 

Ingredients

  • 2 squab pigeons, butterflied, halved, washed, patted dry
  • Vegetable oil, to deep-fry

Marinade

  • 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

Spiced flour

  • 75g (1/2 cup) plain flour
  • 1 tsp Sichuan peppercorns, ground
  • 1 tsp five-spice powder
  • 1/4 tsp ground ginger

Dressing

  • 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

Asian salad

  • 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

 

Method

  1. 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.       
  2. To make spiced flour, combine all ingredients in a shallow dish. Drain squab, discarding marinade, then dust with spiced flour.
  3. 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.
  4. To make dressing, combine all ingredients in a bowl and season with white pepper. Set aside.
  5. 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.
  6. Divide squab among serving plates and arrange salad to the side. Serve with remaining dressing as a dipping sauce.

 

Tips

  • For a crunchier coating, use rice flour instead of plain flour.

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