4 x 200g quails- rice flour, for dusting
- vegetable oil, for deep-frying
- lemon wedges, to serve
- salt and pepper mixture
- ½ cup (60g) sea salt flakes
- ½ teaspoon Sichuan pepper+
- 3 whole star anise
- 1 stick cinnamon
To make the salt and pepper mixture, heat a non-stick frying pan over high heat. Add the salt, Sichuan pepper, star anise and cinnamon and cook for 1–2 minutes or until fragrant and just smoking. Place the mixture in a food processor and process for 1–2 minutes or until well combined. Set aside.
Using a pair of kitchen scissors, cut down the back bone of the quail and then cut into 4 pieces. Toss in the rice flour and shake off any excess. Heat oil in a large saucepan until hot, add quail and cook for 2–3 minutes or until golden and crisp. Drain on absorbent paper and place in a bowl. Sprinkle with salt and pepper mixture and toss to coat. Serve with lemon and extra salt. Makes 16.
+ Sichuan pepper is a dried berry with a spicy, tongue-tingling effect. You can find it at Asian grocers and in the spice aisle of some supermarkets.
