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Lulu Grimes

Deep-Fried Quail with Spicy Salt and Pepper

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

Ingredients

  • 4 quail
  • 1 tablespoon salt
  • 2 teaspoons ground sichuan p

Method

  1. Split each quail in half down the middle and clean. Combine the salt, pepper, five-spice, sugar, soy sauce and rice wine. Add the quail and marinate for 2–3 hours in the fridge.
  2. Coat each quail piece in the flour. Fill a wok one-quarter full of oil and he

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