Fried Quail With Spicy Salt |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From the cookbook A little taste of China Ingredients:
4 teaspoons salt |
2 teaspoons szechuan peppercorns, crushed |
1 teaspoon chinese five spice powder |
4 quail |
1 teaspoon salt and pepper, mix (see above) |
1 teaspoon sugar |
1 tablespoon light soy sauce |
1 tablespoon rice wine |
2 -3 tablespoons plain flour (all purpose) |
oil (for deep frying) |
lemon wedge, to serve |
Directions:
1. To make the spicy salt and pepper, combine the ingredients and dry fry over a low heat for 2-3 minutes or until aromatic.
2. Split each quail in half down the middle and clean well.
3. Marinate with the teaspoon of spicy salt and pepper, sugar, soy and rice wine for 2-3 hours, turning frequently.
4. Coat each quail piece in flour, dustin off the excess.
5. Fill a wok to 1/4 full with oil and heat the oil to 190c.
6. Fry the quail for 2-3 minutes each side then remove from the wok and drain on kitchen paper.
7. Serve with the lemon wedges on the side.
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