This dish is the ultimate hubby's favorite meal.. Well, He loves everything fried.. Correction, We love anything fried.... Very guilty indeed..
To be perfectly honest, cutting the quail is not my favorite thing to do. I feel very sorry for the little quail deep inside of me but I must admit too that I really love the outcome of the deep fried quails. It is so irresistible.
Fresh Quails are best for this recipe because once frozen, quail can become quite dry and bland. Tenderness and Succulence are the main characteristics of this dish
Deep Fried Quails with Spicy Salt
1 teaspoon Spicy Salt and Pepper (see below for recipe)
1 teaspoon Sugar
1 tablespoon Light Soy Sauce
1 tablespoon Shaoxing Rice Wine
2-3 tablespoon Plain Flour
Oil for deep frying
1 Spring Onion, chopped
1 Red Chilli, chopped
1. Split Each Quail in half down the middle and clean well. Marinate with the spicy salt and pepper (see below for recipe), the sugar, soy sauce and rice wine for 2-3 hours in the fridge, turning frequently. Coat Each quail piece in the flour
2. Fill a wok one-quarter full of oil. Heat the oil to 190˚ C. Reduce the heat and fry the quail for 2-3 minutes on each side. Remove from the wok and drain on paper towels
3. Soak the spring Onion and Chili in the hot oil (with the heat turned off) for 2 minutes. Remove with wire sieve or slotted spoon and drain, then sprinkle over the quail pieces. Serve hot
Spicy Salt and Pepper
1 tablespoon Salt
2 teaspoon Ground Sichuan Peppercorns
1 teaspoon Five Spice Powder
1. Combine the Salt, Sichuan Peppercorns and Five spice Powder.
2. Dry fry over low heat, stirring constantly for 2-3 minutes.