Directions:
- To make the spicy salt and pepper, combine the ingredients and dry fry over a low heat for 2-3 minutes or until aromatic.
- Split each quail in half down the middle and clean well.
- Marinate with the teaspoon of spicy salt and pepper, sugar, soy and rice wine for 2-3 hours, turning frequently.
- Coat each quail piece in flour, dustin off the excess.
- Fill a wok to 1/4 full with oil and heat the oil to 190c.
- Fry the quail for 2-3 minutes each side then remove from the wok and drain on kitchen paper.
- Serve with the lemon wedges on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 74.72 Kcal (313 kJ) | ||
| Calories from fat | 20.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 4% | |
|---|---|---|---|
| Cholesterol | 75.96mg | 25% | |
| Sodium | 3333.4mg | 139% | |
| Potassium | 34.43mg | 1% | |
| Total Carbs | 9.5g | 3% | |
| Sugars | 0.7g | 3% | |
| Dietary Fiber | 1.97g | 8% | |
| Protein | 2.44g | 5% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 2.1mg | 11% | |
| Calcium | 50.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 172.94 Kcal (724 kJ) | ||
| Calories from fat | 47.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.28g | 4% | |
|---|---|---|---|
| Cholesterol | 175.82mg | 25% | |
| Sodium | 7715.76mg | 139% | |
| Potassium | 79.69mg | 1% | |
| Total Carbs | 21.99g | 3% | |
| Sugars | 1.63g | 3% | |
| Dietary Fiber | 4.56g | 8% | |
| Protein | 5.65g | 5% | |
| Vitamin C | 3.1mg | 2% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 4.8mg | 11% | |
| Calcium | 117.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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