From the cookbook A little taste of China
Ingredients: [‘salt’, ‘szechuan peppercorns’, ‘chinese five spice powder’, ‘quail’, ‘salt and pepper’, ‘sugar’, ‘light soy sauce’, ‘rice wine’, ‘plain flour’, ‘oil’, ‘lemon wedge’]
Quantity of Ingredients: [“”,”4 teaspoons salt”,”2 teaspoons szechuan peppercorns, crushed “,”1 teaspoon Chinese five spice powder”,””,”4 quail”,”1 teaspoon salt and pepper, mix (see above)”,”1 teaspoon sugar”,”1 tablespoon light soy sauce”,”1 tablespoon rice wine”,”2 -3 tablespoons plain flour (all purpose)”,” oil (for deep frying)”,” lemon wedge, to serve “]
Number of Servings: 4
Steps: [‘To make the spicy salt and pepper, combine the ingredients and dry fry over a low heat for 2-3 minutes or until aromatic.’, ‘Split each quail in half down the middle and clean well.’, ‘Marinate with the teaspoon of spicy salt and pepper, sugar, soy and rice wine for 2-3 hours, turning frequently.’, ‘Coat each quail piece in flour, dustin off the excess.’, ‘Fill a wok to 1/4 full with oil and heat the oil to 190c.’, ‘Fry the quail for 2-3 minutes each side then remove from the wok and drain on kitchen paper.’, ‘Serve with the lemon wedges on the side.’]