Steamed Deep Fried Squab Recipes

PAN FRIED SQUAB WITH APRICOT GLAZE AND CORNBREAD STUFFING

Steps:

• Preheat the oven to 375 degrees. Wash and dry the squab.
• In a medium size heavy skillet, over a medium heat, fry the bacon until crisp. Drain on paper and crumble. Reserve the bacon grease. Add the onion to the skillet and saute 3 to 5 minutes, or until transparent. Add the celery and cook 2 to 3 minutes more. Add the dried apricots and stock. Return the bacon to the skillet and add the parsley. Place the cornbread in a large bowl. Pour the entire contents of the skillet over the cornbread and toss well to coat. Season the squabs inside and out with salt and pepper and stuff with the cornbread stuffing. Truss the squabs. In a large cast iron skillet, heat the reserved bacon fat. Saute the squabs until brown on all sides, turning often. Transfer the squabs to a baking dish and place in the oven. Meanwhile, saute the shallots in the skillet, add the apricot brandy and reduce by half. Add the Habanero chile powder. Add the orange juice and cook until slightly thickened. Glaze the squab every 5 minutes as they finish roasting, for 15 minutes.
• Serve with steamed broad beans.

DEEP-FRIED STEAMED AROMATIC SQUAB

Steps:

• 1. Soak dried bean curd. 2. Wipe squabs with a damp cloth and dry well with paper toweling. 3. Heat oil. Add squabs, one at a time, and deep-fry, turning and basting, until light golden. Drain on paper toweling. 4. With a cleaver, chop squabs, bones and all, in 1- by 2-inch pieces. Transfer to a heatproof bowl. Slice ginger root, mince scallion and add, along with soy sauce, sherry, star anise and cinnamon stick. 5. Steam 30 minutes (see HOW-TO, _Steaming). 6. Meanwhile slice bamboo shoots and soaked bean curd. Cut remaining scallion stalks in 1-inch sections. Blend cornstarch and cold stock to a paste. 7. Heat oil. Add bamboo shoots, bean curd and scallions. Stir-fry to cook through (3 to 4 minutes). 8. Stir in salt. Then stir in cornstarch paste to thicken. Pour over squabs in their steaming bowl and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED STEAMER CLAMS

Steps:

• Put the clams in a mixing bowl and add salt, pepper and buttermilk.
• Put the flour in a large flat dish and add the clams. Toss the clams to coat well. Shake off excess flour.
• Heat the oil in a deep skillet or wok. When it is quite hot (365 degrees on a deep-fat thermometer) add about one quarter of the clams and cook, stirring so that they brown evenly, about 1 1/2 to 2 minutes. As the clams brown and become crisp, scoop them out with a perforated kitchen spoon onto absorbent paper towels. Add another batch of clams. Continue cooking until all the clams are crisp and browned.

STEAMED DEEP-FRIED SQUAB

Steps:

• 1. Soak dried tangerine peel. 2. Mince garlic, ginger root, scallions and soaked tangerine peel then combine with salt, cinnamon and star anise, mixing well. 3. Wipe squabs with a damp cloth. Coat with mixture. Then place in a heatproof bowl. 4. Steam 45 minutes (see HOW-TO, _Steaming). Remove squabs. Rinse off seasonings under cold running water. Dry well with paper toweling. 5. Rub skin lightly with soy sauce return to heatproof bowl and steam 10 minutes more. Remove and let cool. Refrigerate, covered, overnight. 6. Heat oil. Dredge squabs lightly in cornstarch then add, one at a time, and deep-fry, turning and basting, until golden. Drain on paper toweling. 7. With a cleaver, chop each in quarters garnish with lemon wedges and serve. NOTE: Use about 6 inches of oil to cover the squabs completely when deep-frying. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.