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Quail lettuce delight

You'll need

2 jumbo quail 100 ml light soy sauce 40 ml Shaoxing wine (see note) 25 ml oyster sauce 1 egg 15 gm cornflour 2 tbsp vegetable oil 1 lup cheong, diced (see note) 4 spring onions, thinly sliced 2 golden shallots, finely chopped 4 shiitake mushrooms, diced 6 canned water chestnuts, diced 8 small iceberg lettuce leaves, to serve ¼ cup (loosely packed) coriander leaves


  • 01
  • Bone quail, removing all meat (discard bones), finely chop and set aside. You need 200gm of meat.
  • 02
  • Combine soy sauce, Shaoxing and oyster sauce in a small bowl and set aside.
  • 03
  • Lightly whisk egg, cornflour, 50ml water and a pinch of salt in a separate bowl, add minced quail, mix well and set aside.
  • 04
  • 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.
Note 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 Australian Gourmet Traveller.

“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

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At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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