Sichuan Pepper Quail
A manor-house delicacy featuring the classic Asian 5-spice. Delightfully delightful... now where to get that quail?


4 large quail Marinade for internal of quails: 1 tablespoon 5-spice powder 2 teaspoons salt 200ml Thai sweet chilli sauce 50ml plum sauce 1 tablespoon fish sauce ½ fresh orange(squeezed) ½ diced orange(about 1cm) 1 teaspoon black sesame seed 10 peices of shredded basil leaves Thai sweet chilli sauce for decoration Mix all above ingredients in bowl Sichuan pepper mix for coating: 5 tablespoons sichuan pepper 1 tablespoon cumin seed 1 teaspoon salt


1. Wash quail and dry with clean kitchen towel. Divide 5-spices powder and salt evenly and apply into the quail. 2. Dry roast sichuan pepper in a heavy pan until fragrant and grind into medium fine powder.Coat quail thoroughly with powder. Refrigerate for 6 hours. 3. Steam quails over boiling water for 25 minutes. Cool at room temperature until surface hardens with spices . 4. Deep fry in hot oil until crispy. 5. Cut into halves and spoon over sauce. 6. Dress with prepared Thai chilli sauce. sichuan-pepper-quail-300x198 Recipe provided by: