Crisp Quails with Pepper-Salt Dip

Ingredients:

6 quails, halved
2 tbsp dark soy sauce
1 tsp finely grated ginger
1 tbsp dry sherry
vegetable oil for deep frying, optional
2 tbsp fine table salt
1 tsp Chinese peppercorns

Method:

• Place quails in a dish and brush evenly with the combined soy sauce, ginger and sherry. Cover with plastic wrap and leave to marinate in a cool place or in the refrigerator for 4 hours.
• Drain quails and pat dry with kitchen paper. Bake in a hot oven for about 25 minutes or deep-fry in moderately hot oil until golden brown and cooked through, about 5 minutes. Remove and drain.
• Heat salt in a dry wok for 3 minutes. Transfer to a mortar and pestle and grind with the peppercorns. Serve in a small dish.
• Arrange quails on shredded lettuce and serve with the dip.