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1
Check quail for any stray bone fragments or feathers.
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2
If there are V-shaped grilling pins protruding (these shape the partly boned birds), leave them in place.
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3
Rinse, and pat dry with paper towels.
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4
In small skillet or saute pan, combine salt, peppercorns, star anise and cinnamon.
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5
Place over high heat, and stir or shake until peppercorns begin to smoke.
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6
Set aside, and allow to cool.
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7
Place soy sauce in mixing bowl, add quail, and turn until they are lightly coated.
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8
Sprinkle the salt mixture (avoid the whole spices) sparingly inside the quail, and somewhat liberally outside.
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9
Put quail on a rack to dry at room temperature for 1 hour.
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10
While quail are drying, remove whole spices (peppercorns, star anise, cinnamon) from the salt, and grind them in spice grinder to a coarse powder.
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11
Add all of the remaining salt to the powder, and continue to process until finely ground.
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12
Transfer mixture to small serving bowl.
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13
Add sugar, and mix well.
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14
Set aside.
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15
In large, wide saucepan over medium-high heat, add peanut oil to a depth of at least 2 inches, and heat to about 375 degrees.
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16
Add quail, in batches if necessary, and fry until lightly golden, about 3 minutes.
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17
Remove, and drain on paper towels.
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18
To serve, remove grilling pins.
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19
Use large chef's knife or cleaver to cut each bird in half lengthwise and then diagonally under each thigh.
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20
The meat should be slightly pink.
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21
Arrange on large platter, and garnish with coriander sprigs.
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22
Pass the ground seasoned salt separately for dipping.
