Ingredients
4 x Quail
marinade
1 long red chilli
½ lime, sliced
¼ cup coriander, chopped
2 tbsp soy sauce
2 tbsp white vinegar
spicy rub
1 tbsp. chilli flakes
1 tbsp. white pepper
1 ½ tbsp sechaun pepper corns, ground
1 cup corn flour
1 tbsp curry powder
salt
Dipping sauce
1 tbsp. soy
vinegar
juice of 1 lemon
juice of 1 lime
2 tbsp. coriander, choppe
1 long red chilli, chopped
Method
Prepare the quail by cutting off their heads, necks and claws and splitting them in half, lengthwise. Place the pieces in a snap lock bag with all the ingredients for the marinade. Seal and refrigerate for at least an hour.
Heat the oil in a deep-fryer or large heavy-based frying pan to 175ºC.
To make the spicy salt, combine all ingredients in a large mixing bowl. Add the pigeon halves to the bowl and toss the spice mix until they are thoroughly coated. Fry them in batches until a glossy deep brown. If, like me, you like your pigeon rare, they’ll need about 5 minutes to cook. Cook them longer if you prefer.
Remove the birds from the oil with a slotted spoon and drain on a wire rack.
Serve the quail hot, with lemon wedges, the spicy salt and dipping sauce and a few cold beers.
Serve 4