Ingredients:

6
2 tbsp
1 tsp
1 tbsp

2 tbsp
1 tsp
 

quails, halved
dark soy sauce
finely grated ginger
dry sherry
vegetable oil for deep frying (optional)
fine table salt
Chinese peppercorns

Method:

1. Place quails in a dish and brush evenly with the combined soy sauce, ginger and sherry. Cover with plastic wrap and leave to marinade in a cool place or refrigerator for 4 hours.

2. Drain quails and pat dry with kitchen paper. Bake in a hot oven for about 25 minutes or deep-fry in moderately hot oil until golden brown and cooked through, about 5 minutes. Remove and drain.

3. Heat salt in a dry wok for 3 minutes. Transfer to a mortar and pestle and grind with the peppercorns. Serve in a small dish.

4. Arrange quails on shredded lettuce and serve with the dip.

Serves 6-12