SALT AND PEPPER QUAIL WITH HOT AND SOUR DIPPING SAUCE

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Quails may seem a bit fancy, but really they’re just like miniature chickens but with a slightly richer meat. They’re straightforward to cook and super-versatile – happy to be a starter or main and they work well alongside loads of different flavours. You can also use poussin or partridge in this recipe if you find quail hard to find. If you don’t fancy the fuss of deep frying, you can roast the quail simply with a little salt for 15 minutes at 220°C/425°F/gas 7.

SERVES FOUR–SIX

PREP: 20 MINS

COOK: 20 MINS

1 egg white

250ml (8fl oz) sparkling water

150g (5oz) plain flour, plus extra for coating

3 tsp coarsely ground black pepper, plus extra for serving

4 quails, spatchcocked and cut in half lengthways

vegetable oil, for frying

sea salt

For the hot and sour dipping sauce:

2.5cm (1in) piece ginger, peeled and roughly chopped

½ garlic clove

½ bird’s-eye chilli

1 tbsp fish sauce, plus extra if needed

a pinch of sugar, plus extra if needed

juice of 1 lime

In a clean bowl, whisk the egg white until it forms stiff peaks. In a separate bowl, whisk the water into the flour and beat until you have a paste. Fold in the egg white and season with a pinch of salt and the black pepper.

In a pestle and mortar, bash the ginger, garlic and chilli to a thick paste, then stir in the fish sauce, sugar and lime juice. Add a little more fish sauce or sugar, if necessary, until it has a nice balance. Transfer to a dipping bowl.

Heat 10cm (4in) of oil in a large, deep, heavy-based pan over a medium heat. Test the heat of the oil with a chunk of bread; if the bread sizzles and turns golden in 30 seconds, the oil is hot enough. Coat the quails in a little flour, shake off any excess, then dip in the batter and very carefully lower into the oil. Fry until golden (you may have to do this in batches), about 10 minutes. Remove with a slotted spoon and leave to drain and rest for a minute or so on kitchen paper. Generously sprinkle the quails with sea salt and a little extra pepper before serving with the dipping sauce.