2 quail, back bone and rib cage removed (so they lie flat).
The way to do this is to insert the knife into the bird and cut down one side of the back bone, then cut down the other side. Then remove the innards and the rib cage.
1 tablespoon oyster sauce
2 tablespoons dark soy (ketchup manis)
3 tablespoons hoisin sauce
2 teaspoons chilli, ground to a paste ( could do more for a kick)
2 cloves garlic, chopped
1 teaspoon ginger, grated
1/2 teaspoon 5 spice powder
1/2 teaspoon cayenne pepper
1/2 cup cornflour or rice flour
1/2 teaspoon of 5 spice powder (extra)
oil for deep frying
lemons or limes
Mix together the garlic, chilli, ginger, sauces and spices and marinate the quail for a few hours (or overnight).
Mix the flour, extra 5 spice powder and salt together.
Drain quail, pull them to ‘spread’ them out and roll in the flour mix. Deep fry until crispy, aprox 3 – 5 minutes. The oil is the right temp if a drop of flour ‘sizzles’ when it hits the oil. (If the oil is too hot they will burn, so take care to fry carefully. If they do start to burn on the outside, take them out and pop them in the oven to finish the cooking rather than continuing in the oil.)
Serve with a good squeeze of lemon or lime all over the quail, some corinader and mint, and a finger bowl with hot water.
Chef: Simon Bryant