6 small quails, ready prepared, halved and wiped with kitchen towel
groundnut or sunflower oil for deep-flying
Mix together the honey, water and wine vinegar and brush over the quails. Leave to dry for around 12 hours in a cool, well-ventilated place. Season the quails with alittle salt.
Heat about 5cm (2inches) oil in a large wok or deep frying pan and deep-fry the quail, two or three halves at a time, until they are tender and their skins are wonderfully crisp. This will take about 5 minutes, depending on their size. Serve warm.