|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Soy sauce||1 Tablespoon|
|Ginger slices||2 , chopped|
Wash the quails and pat dry with a cloth.
Mix the ingredients for the marinade and rub over the birds.
Pour the remainder of the liquid over the birds and set them aside for about 30 minutes to absorb the flavor.
Heat the pan and fill up to 1 inch of oil and when it is very hot lower the birds in it and fry until they are golden brown.
Cut in half and serve with side dishes of pepper and salt mix.