Quick & Easy

Salt and pepper quail

salt and pepper quail


Lemon pepper dipping sauce
Herb salad


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.

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