Deep Fried Pigeons with Spiced Marinade Recipes

Ingredients :

2 pigeons (225-300g each)

Light marinade

6 slices ginger

4 cloves shallot

3 cloves star aniseeds

1 tbsp rock sugar

1 1/2 tbsp salt

2 tbsp Chinese rose wine

6 cup stock or water

Brush on sauce - mixed well

1 tbsp syrup

3 tbsp vinegar

Dipping Sauce

1 small plate

Worcestershire sauce

1 small plate spiced salt

1. Gut and wash the pigeons.
2. Stir fry ginger slices and shallot with a little oil.
3. Add the remaining light marinade and cook for 10 minutes.
4. Put in the pigeons and cook over medium low heat for 20 minutes.
5. Set aside.
6. Drain the pigeons.
7. Spread the Brush on sauce over the pigeons.
8. Leave to air dry for 1/2 hour.
9. Bring oil to the boil.
10. Deep fry the pigeons until they turn golden brown.
11. Set aside and drain the oil.
12. Section.
13. Serve with dipping sauce.

Brush a syrup vinegar mixture over the pigeon and air dry it before deep frying over high heat. The brush on mixture makes the skin crispier and the meat tendered. The pigeon looks more appetizing too.

Serves 4 - 6

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