Instructions: Place quails in a dish and brusL 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 4 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.

Combine salt and pepper and grind.

Pour the mixture into a small dish.

Arrange quails on shredded lettuce and serve with the dip.

Serves 6

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