2 tbsp finely grated ginger
4 cloves garlic, crushed
2 tbsp mushroom soy sauce (available from good Asian supermarkets, substitute regular dark soy sauce), plus extra to serve
300g plain flour
Rice bran oil, to deep fry
Sea salt flakes, Kewpie mayo and lemon wedges, to serve
Use a sharp pair of scissors to carefully cut the spine from the quail. Carefully prise open the body, removing and discarding any guts.
Combine ginger, garlic and soy sauce in a large bowl. Add quail and use clean hands to coat quail then cover and refrigerate to marinate for 2 hours.
Preheat oil to 190ºC. Have a baking tray lined with paper towel prepared.
Place flour on a large, deep plate. Coat each quail in flour, dusting off excess flour. Deep fry quail, one at a time, for 3 mins. Drain on paper towel. Serve immediately with a sprinkle of salt, Kewpie mayo, extra soy sauce and lemon wedges.