Fried Quail With Spicy Salt

Ingredients

Salt and pepper mix

• 4 teaspoons salt
• 2 teaspoons szechuan peppercorns, crushed
• 1 teaspoon Chinese five spice powder

Quail

• 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. 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. 2

   Split each quail in half down the middle and clean well.

3. 3

   Marinate with the teaspoon of spicy salt and pepper, sugar, soy and rice wine for 2-3 hours, turning frequently.

4. 4

   Coat each quail piece in flour, dustin off the excess.

5. 5

   Fill a wok to 1/4 full with oil and heat the oil to 190c.

6. 6

   Fry the quail for 2-3 minutes each side then remove from the wok and drain on kitchen paper.

7. 7

   Serve with the lemon wedges on the side.