Gastronomixs

Salt and pepper quail

A Chinese preparation of quail.

Creation by Maurits van der Vooren, Latour* restaurant, Noordwijk, the Netherlands.

Salt and pepper quail

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Ingredients

2

 

quails

3

tbsp

Chinese cooking wine

4

tbsp

potato starch

1

tbsp

finely chopped garlic

1

tbsp

white part of spring onion

1

tbsp

red chili pepper, seeds removed

¼

tsp

Szechuan pepper

¾

tsp

salt

Preparation method

  • Clean the quails.
  • Marinate the legs and breasts in the Chinese cooking wine for half an hour.
  • Briefly roast the Szechuan pepper in a dry pan and mix with the salt.
  • Dry the quail and mix with the potato starch.
  • Deep fry the quail until golden brown and crispy.
  • Gently fry the garlic and spring onion in the pan.
  • Add the quail and mix well with the other ingredients.
  • Season to taste with the Szechuan salt mixture.

Serving suggestions

  • Serve with Chinese noodles.
  • As a snack.

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