Deep-Fried Quail with Spicy Salt and Pepper

Name: Deep-Fried Quail with Spicy Salt and Pepper
Yield: Serves 4
Ingredients: 2–3 tablespoons plain (all-purpose) flour; 4 quail; 1 tablespoon salt; 1 tablespoon light soy sauce; 1 teaspoon Chinese five-spice; 2 teaspoons ground sichuan peppercorns; 1 teaspoon sugar; 1 tablespoon Chinese rice wine; oil, for deep-frying; 1 spring onion (scallion), finely chopped; 1 red chilli, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

4 quail
1 tablespoon salt
2 teaspoons ground sichuan p

Starter
Spicy

Method

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.
Coat each quail piece in the flour. Fill a wok one-quarter full of oil and he