Name: Deep-Fried Quails
Cuisine: China
Ingredients: 4 quails; 1 tablespoon light soy sauce; chilli sauce, to serve; 1 spring onion (scallion), finely chopped; 1 tablespoon finely chopped coriander (cilantro) leaves; 1 tablespoon shaoxing; 1 teaspoon sugar; 1 long red chilli, finely chopped; vegetable oil, for deep-frying; 30 g (1 oz/¼ cup) plain (all-purpose) flour; 1 clove garlic, finely chopped

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

These quails make a great starter. I love picking up the pieces with my fingers and chewing on the bones.

Ingredients

4 quails
1 teaspoon Sichuan salt and pepper
1 teaspoon

Method

Quarter the quails, remove the backbones and wing tips, clean the insides and pat dry with paper towel. Mix the Sichuan salt and pepper, sugar, soy sauce and shaoxing until the sugar dissolves, then add the quail pieces, toss together and marinate overnight.

Heat the oil in a wok or deep-fryer until just smoking (180°C/350°F). Coat each quail piece in flour, shaking awa