Ingredients

6 (960g) quails

1/2 cup (75g) plain flour

1 1/2 tablespoon sea salt flakes

2 teaspoon coarsely ground black pepper

vegetable oil, for deep-frying

Lemon pepper dipping sauce

1/4 cup (60ml) vegetable oil

1 teaspoon finely grated lemon rind

1/3 cup (80ml) lemon juice

2 tablespoon grated palm sugar

1 teaspoon ground white pepper

Herb salad

1/2 cup loosely packed vietnamese mint leaves

1/2 cup loosely packed fresh coriander leaves

1 cup (80g) bean sprouts

1 fresh long red chilli, thinly sliced

Method

1.Rinse quails under cold water and pat dry. Discard necks from quails. Using kitchen scissors, cut along sides of each quail’s backbone; discard backbones. Halve each quail along breastbone.

2.To make lemon pepper dipping sauce, place ingredients in screw-top jar; shake well.

3.To make herb salad, combine ingredients in medium bowl with 1 tbsp of the lemon pepper dipping sauce.

4.Toss quail in combined flour, salt and pepper; shake off excess.

5.Heat oil in wok and in batches, deep-fry the quail for about 6 minutes or until cooked. Drain.

6.Divide quail among serving plates; top with herb salad. Serve with remaining dipping sauce.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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