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1
teaspoon
1
teaspoon
2
2
teaspoons
4
tablespoons
100 g
5
cloves
2
3
tablespoons
To serve :
Boiled rice
Salad plate
Mint leaves
Dill
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Salt
Five spice powder
Hen pheasants, halved
Tamarind concentrate, dissolved in 300 ml hot water
Vietnamese fish sauce
Palm or golden granulated sugar
Garlic, finely chopped
Small red chilies, finely chopped
Oil, for deep frying
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Method :
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Combine the salt and five spice powder in
a bowl and rub the pheasants all over with the mixture.
-
Cover and marinate for at least 30 hours
at room temperature or overnight in the refrigerator.
-
Put the tamarind water, fish sauce and
sugar into a small saucepan and bring to the boil.
-
Remove from the heat, add the garlic and
chilies. Stir and set aside.
-
Pour enough oil into a deep-fryer to cover
the pheasants.
-
Heat the oil to 190oC (375oF),
then carefully add the birds and reduce the heat to 160oC
(235oF). You may only be able to get one or two pieces of
pheasant in at a time.
-
Fry the pheasant pieces for 5 minutes on
each side, or until their juices run clear.
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When they are cooked through and crispy,
transfer to kitchen paper.
-
Keep them warm in a low oven if you have
to cook them in batches.
-
Either pull the meat off the bones with a
fork or cut the birds into smaller serving pieces.
-
Serve with the tamarind sauce in
individual dipping bowls, rice and a salad plate.
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