If it’s crispy, it’s usually fried. In this case, you take some chopped up quail breast, throw in a few other ingredients like jack cheese, wrap it all up in a won ton wrapper and fry it until it’s golden brown and crunchy. This recipe is also a great way to use slow-roasted pulled turkey thigh meat.
Quail Won Tons with Orange Sauce
- 2 tablespoons peanut or vegetable oil
- 1 1/2 cups chopped quail breast skin removed
- 3 green onions minced
- 2 garlic cloves minced
- 1 teaspoon fresh gingerroot peeled and minced
- 3 tablespoons soy sauce
- 1/8 teaspoon sesame oil
- 1/2 teaspoon red chili flakes
- 1/3 cup jack cheese
- 25 won ton wrappers
- 2 tablespoons cornstarch mixed with 1/4 cup cold water
- oil for frying
- Mabout 1 cup sauce
- 1/3 cup orange juice concentrate thawed
- 1/4 cup ponzu sauce or substitute soy sauce
- 3 tablespoons rice vinegar
- Asian chili sauce to taste or substitute any vinegar-based hot sauce
- Combine all ingredients in a bowl to blend. Serve warm or cold.
- Heat oil in wok or skillet over medium-high heat. Add quail and stir fry until lightly browned. Add remaining ingredients except cheese and stir-fry for 2 minutes. Transfer all to a bowl and allow to cool. When cooled, chop mixture into pea-sized pieces (or pulse in a food processor). Stir in cheese. Lay won ton wrappers on a flat surface. Press together about 1 teaspoon of the quail mixture on the center of each wrapper. Wet the edges of each wrapper with the cornstarch mixture. Fold wrapper in a triangle, pressing down around the filling and sealing the edges with your fingers. Carefully place won tons, one or two at a time, into hot (360 degree) oil until golden brown. Drain on paper towels and season with salt while hot. Serve with Orange Sauce.