“A couple of serves of the quail in lettuce leaves at Coda in Melbourne is my idea of the perfect lunch. I’d be very grateful if chef Adam D’Sylva would share the recipe.”
Sam Travis, North Fitzroy, Vic
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
Ingredients
Method
Main
1.Bone quail, removing all meat (discard bones), finely chop and set aside. You need 200gm of meat.
2.Combine soy sauce, Shaoxing and oyster sauce in a small bowl and set aside.
3.Lightly whisk egg, cornflour, 50ml water and a pinch of salt in a separate bowl, add minced quail, mix well and set aside.
4.Heat oil in a wok over high heat, add quail mixture and stir occasionally until caramelised (1-2 minutes). Add lup cheong, onion, shallot, mushrooms and chestnuts, stir occasionally until just tender (1-2 minutes). Season to taste with soy sauce mixture, spoon into lettuce cups, top with coriander leaves and serve.
Shaoxing is a Chinese cooking wine. Lup cheong are sweet and slightly spicy dried sausages. Both are available from Asian grocers.
This recipe is from the November 2009 issue of
.
Notes
