• 6 quails, halved
• 2 Tbs. dark soy sauce
• 1 tsp. finely grated ginger
• 1 Tbs. dry sherry
• vegetable oil for deep frying (optional)
• 2 Tbs. fine table salt
• 1 tsp. Chinese peppercorns

• Place quails in a dish and brush evenly with the combined soy sauce, ginger and sherry. Cover with plastic wrap and leave to marinate in a cool place or in the refrigerator for approximately 4-6 hours.
• Drain quails and pat dry with kitchen paper. Bake in a hot oven for about 25 minutes or deep fry in moderately hot oil until golden brown and cooked through, about 5 minutes. Remove and drain.
• Heat salt in a dry wok for 3 minutes. Transfer to a mortar and pestle and grind with peppercorns. Serve in a small dish.
• Arrange quails on shredded lettuce and serve with the dip.

Make 6-12 servings.