Salad12quail, halved and trimmed1 tbspcaster sugar1fresh small red birdseye chilli, finely chopped1clove of garlic, finely chopped1 cupfirmly packed coriander leaves½ cupfirmly packed Vietnamese mint leaves1 cup firmly packed mint leaves½ cupfirmly packed Thai basil leaves1Lebanese cucumber, thinly sliced on the diagonal125 gmbeansprouts1/3 cupfried shallots, available from Asian food stores½ cuplemon juice, plus 1 tbsp extraLemon and mint marinade1 cuploosely packed mint leaves, coarsely chopped1 tbsppeanut oil1½ tspground white pepper2 tbspfish sauce, plus 1 tbsp extra
For lemon and mint marinade, combine all ingredients in a screw-top jar and shake well to combine. Place quail in a large flat glass or stainless steel container, pour overthree-quarters of the marinade, then cover and refrigerate for 20 minutes.
Barbecue or char-grill quail, skin-side down first, for 3 minutes, then turn and cook for another 3 minutes or until just cooked through.
Place extra lemon juice, extra fish sauce, sugar and 1 tbsp water in a small bowl and stir to combine, then stir in chilli and garlic.
Place herbs, cucumber, and beansprouts in a large bowl, add half remaining marinade and toss to combine. Serve salad topped with quail, drizzled with chilli and garlic dressing and sprinkled with fried shallots.