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Mondays, Tuesdays & Wednesdays | TV2

Ep 3 Paul and Blair: Salt and Pepper Quail with Lemon Pepper Dipping Sauce

Paul and Blair's entree

Prep: 30 mins                                   

Cook:  10 mins                      

Serves: 4



  • 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

Herb salad

  • ½ cup Vietnamese mint leaves
  • ½ cup fresh coriander leaves
  • 1 cup beansprouts
  • 1 fresh long red chilli, thinly sliced



  1. 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.
  2. To make lemon pepper dipping sauce, place ingredients in a screw-top jar and shake well until sugar has dissolved.
  3. To make herb salad, place ingredients in medium bowl with 1 tablespoon of the dipping sauce. Toss gently until combined.
  4. Combine flour, salt flakes and pepper in a large bowl. Pat quail pieces dry and toss in flour mixture.
  5. Deep fry quail pieces in small batches for about 3 minutes or until golden, crisp and cooked through. Drain on absorbent paper.
  6. 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.