Fried Quail With Spicy Salt - cooking recipe

Ingredients

Salt and pepper mix
4 teaspoons salt
2 teaspoons szechuan peppercorns, crushed
1 teaspoon Chinese five spice powder
Quail
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

Preparation

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.