Ep 3 Paul and Blair: Salt and Pepper Quail with Lemon Pepper Dipping Sauce
Prep: 30 mins
Cook: 10 mins
- 6 quails
- 100g plain flour
- 1½ tbs sea salt flakes
- 2 tsp coarsely ground black pepper
- Vegetable oil, for frying
Lemon pepper dipping sauce
- 160ml lemon juice
- 2 tbs vegetable oil
- 2 tbs grated palm sugar
- 2 tsp finely grated lemon rind
- 2 tsp ground white pepper
- ½ cup Vietnamese mint leaves
- ½ cup fresh coriander leaves
- 1 cup beansprouts
- 1 fresh long red chilli, thinly sliced
- Rinse quails under cold water and pat dry. Trim and discard necks. Using kitchen scissors, cut down each side of backbone and discard. Halve each quail along breastbone.
- To make lemon pepper dipping sauce, place ingredients in a screw-top jar and shake well until sugar has dissolved.
- To make herb salad, place ingredients in medium bowl with 1 tablespoon of the dipping sauce. Toss gently until combined.
- Combine flour, salt flakes and pepper in a large bowl. Pat quail pieces dry and toss in flour mixture.
- Deep fry quail pieces in small batches for about 3 minutes or until golden, crisp and cooked through. Drain on absorbent paper.
- Serve quail with salad and dipping sauce.
- Dipping sauce can be prepared several hours in advance. Flavours will develop (especially pepper) over time, so taste and adjust before serving, if desired.
- Test oil for deep frying by dropping in a cube of bread. Oil is hot enough if bread turns golden and crisp. Cooking in oil which is not hot enough will result in a greasy, pale result.
- Vietnamese mint has a hot, peppery flavour and is available from Asian grocers. If you prefer a milder taste, you could use regular mint.