Thursday, March 26, 2009

Crisp Quails with Pepper-Salt Dip


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

  • 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.

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