6 butterflied quail (you could ask your poultry supplier to do this)

1 tablespoon sea salt

½ teaspoon five-spice

½ tablespoon Sichuan pepper

1 tablespoon sesame oil

1 tablespoon neutral oil

2 tablespoons mirin

1 teaspoon rice vinegar

2 tablespoons soy sauce

2 cloves garlic, grated small thumb ginger, grated

½ small cucumber, peeled, seeded and cut into ½ cm dice

½ cup (125 ml) lime juice

1 tablespoon fish sauce

2 tablespoons cold water

1 bird’s eye or red chilli, seeded and finely sliced

1 teaspoon caster sugar pinch of salt

Pinch of white pepper

1. To butterfly the quail yourself, use a sharp knife to cut through the cavity on either side of the backbone, discard the backbone, then flatten the bird out with a heavy knife.

2. Combine the marinade ingredients in a shallow glass or ceramic bowl and add the quail, turning to coat thoroughly. Cover with plastic film and leave in the fridge to marinate for 2–4 hours.

3. To make the sauce, combine all ingredients in a bowl and stir to dissolve sugar. Taste to see if it needs more lime juice, fish sauce or sugar for balance. Set aside.

4. Remove the quail from the marinade and dry with a paper towel. Grind the salt, five-spice and Sichuan pepper together with a mortar and pestle, and sprinkle over both sides of the quail.

5. Cook on a preheated chargrill over medium–hot heat for about 5–7 minutes on each side until just cooked through. Rest, loosely covered, for 5 minutes before serving.

6. Serve quail with dipping sauce.