Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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

Method

  • 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

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, 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.


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×