Fried Quail With Spicy Salt Recette

Comment préparer Fried Quail With Spicy Salt

1. **Prepare the Spicy Szechuan Salt:** In a small bowl, combine 1 tablespoon Szechuan peppercorns, 1 tablespoon salt, 1 teaspoon chili flakes, and 1 teaspoon garlic powder. Dry fry in a small pan over low heat for 2-3 minutes, or until fragrant. Set aside to cool.
2. **Prepare the Quail:** Split 4 quail lengthwise and clean thoroughly. Pat dry with paper towels.
3. **Marinate the Quail:** In a bowl, combine the quail halves with 1 teaspoon of the prepared spicy Szechuan salt, 1 tablespoon sugar, 2 tablespoons soy sauce, and 1 tablespoon rice wine. Marinate for at least 2-3 hours in the refrigerator, turning occasionally.
4. **Coat the Quail:** Place 1/2 cup all-purpose flour in a shallow dish. Dredge each quail half in the flour, gently shaking off any excess.
5. **Fry the Quail:** Fill a wok or large, heavy-bottomed skillet about 1/4 full with vegetable oil. Heat the oil to 375°F (190°C).
6. **Fry:** Carefully add the quail halves to the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
7. **Serve:** Serve the crispy fried quail immediately with lemon wedges for squeezing.