Nok Krata Tod Kratiam

Ingredients

• 8 semi-boneless quail, split along the backbone
• 10 cloves garlic, minced
• 1/4 cup chopped cilantro stems
• 2 tsp ground white pepper
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1/2 cup rice flour
• Vegetable oil, for frying

Method

1. Pound half the garlic with the cilantro stems and white pepper into a paste, then mix in the fish sauce, soy sauce and sugar.
2. Rub the paste over the quail and marinate in the refrigerator for 1 hour.
3. Gently fry the rest of the garlic in 1/2 cup oil over low heat until golden, 2 to 3 minutes. Strain and set the crisp garlic aside, keeping the oil.
4. Heat 2 inches of oil in a heavy pot to 350°F. Dust the quail lightly with rice flour.
5. Fry two quail at a time until deep golden and 165°F in the thickest part, 5 to 6 minutes.
6. Drain on a rack, then scatter with the fried garlic and serve with sweet chili sauce and sticky rice.

Notes