1 packet Game Farm Quail Breasts (approximately 16-20 pieces per pkt)
1 packet bamboo skewers
1 teaspoon salt
2 teaspoons white or black pepper
1 heaped teaspoon Chinese 5 spice
5 teaspoons cornflour (if you want to make this recipe gluten free use make sure you buy un wheaten cornflour)
2 litres of peanut oil for frying (or if you prefer you can shallow fry the quail skewers)
3/4 cup mayonnaise
2 cloves garlic (finely chopped)
1 lime, cut in half
Mix the mayonnaise with the garlic. Grill the two lime cheeks. Thread one Quail Breast fillet onto a skewer. Heat oil to 180°C, coat the quail breasts with the spiced cornflour and shake off excess. Fry the skewers until golden brown (approximately two minutes each) and drain on paper. Serve with lime cheeks and garlic mayonnaise.
Shallow fry the quail skewers if you don’t have access to a deep fryer.
When serving skewers as a canapé make sure you take a drop bowl with you for the guests to put the sticks into.