Ingredients

Serves 4

2 cloves garlic, chopped
1 tbsp minced ginger
2 birdseye chillies, chopped
1 tbsp sesame oil
1 tsp soy sauce
2 bottles James Squire Amber Ale
Sea salt and freshly ground black pepper
4 quails cut in half

 

Rice flour, for dusting
Vegetable oil, for deep-frying

 

Herb salad:
2 cups julienned daikon
1 cup coriander leaves
1 cup mint leaves
1 birdseye chilli deseeded and chopped finely
1 tsp sesame oil
Juice of 1 lime

Method

Combine all marinade ingredients and mix well. Add the quail to the marinade, cover with cling film and refrigerate for at least 2 hours (preferably overnight).

Pre-heat oil to 180˚C.
Remove quail from marinade and pat dry with kitchen towel. Roll the quail in rice flour and shake to remove any excess.
Deep fry quail in batches until crisp and golden.


For the salad combine all the ingredients except the sesame oil and lime. Mix well.
Just prior to serving, dress the salad with the sesame oil and lime juice and serve alongside the crispy quail.


Enjoy with a nice glass of James Squire Amber Ale.