1| Pat quails dry with paper towel. Put dark soy, honey, star-anise and pepper in a large bowl. Add quails and toss to coat. Put in fridge to marinate for 2 hours.
2| Steam quails (see Techniques, left) for 25 minutes, basting regularly with excess marinade, or until just firm.
3| Allow quails to cool slightly, then dip in eggwhite and dust with flour (see Techniques, left). Pour oil into a large pan or wok to a depth of about 15cm (enough to immerse quails). Heat until hot (180°C). Add quails to pan and cook, in batches, for 5 minutes or until crunchy.
4| Put shallot, ginger, radish, chilli, lime leaf and nuts in a large bowl and toss to combine. Serve salad with quails, lime halves and chilli sauce, if you like.