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Method :
Remove the
backbones from the quails by cutting down either side with a pair of
kitchen scissors. Flatten the birds with the palm of your hand and
secure each bird using 2 bamboo skewers. Place the five spices in a
pestle and mortar or spice mill and grind into a fine powder. Add the
onion, garlic, honey and soy sauce, and combine well. Place the quails
in a flat dish, cover with the marinade and leave for at least 8 hours
for the flavors to mingle.
Preheat a
grill or barbecue to a moderate temperature and cook the quails for 7-8
minutes on each side, basting occasionally with the marinade. To
garnish, remove the outer zest from the mandarin orange or satsuma with
a vegetable peeled or a zesting tool. Shred the zest finely and
combine with the chopped spring onions (scallions). Arrange the quails
on a bed of banana leaves, garnish with the orange zest and spring
onions (scallions) and serve.
Chinese
supermarkets sell five spice powder in packets. Provided the blend is
not kept for longer than 3 months, the flavor can be good, and a useful
alternative to making your own.
Serves 4 - 6
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