Recipe by JustJanS
From the cookbook A little taste of China
Top Review by The Dabblers
This is a top recipe. The only thing we would suggest is that doubling the amount of the marinade makes for much easier wetting of quail. The spicy salt is delicious and we will be trying it on other foods. Two quail each with potato croquettes made this a great main meal for two
Salt and pepper mix
- 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 See How It's Made
- To make the spicy salt and pepper, combine the ingredients and dry fry over a low heat for 2-3 minutes or until aromatic.
- Split each quail in half down the middle and clean well.
- Marinate with the teaspoon of spicy salt and pepper, sugar, soy and rice wine for 2-3 hours, turning frequently.
- Coat each quail piece in flour, dustin off the excess.
- Fill a wok to 1/4 full with oil and heat the oil to 190c.
- Fry the quail for 2-3 minutes each side then remove from the wok and drain on kitchen paper.
- Serve with the lemon wedges on the side.