A great recipe that everyone will love. Could be served as a finger food too during a dinner gathering.
Ingredients: (Serves 4)
- 4 quails
- 1 teaspoon spicy salt and pepper
- 1 teaspoon sugar
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing rice wine
- 2-3 tablespoons plain (all-purpose) flour
- Oil for deep-frying
- 1 scallion (spring onion), finely chopped
- 1 red chili, finely chopped
Method:
Split each quail in half down the middle and clean well.
Marinate with the spicy salt and pepper, the sugar, soy sauce and rice wine for 2-3 hours in the fridge, turning frequently.
Coat each quail piece in the flour.
Fill a wok one-quarter full of oil. Heat the oil to 190°C (375°F), or until a piece of bread fries golden brown in 10 seconds when dropped in the oil. Reduce the heat and fry the quail for 2-3 minutes on each side. Remove from the wok and drain on paper towels.
Soak the scallion and chili in the hot oil (with the heat turned off) for 2 minutes. Remove with a wire sieve or slotted spoon and drain, then sprinkle over the quail pieces.
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