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Lemon and mint quail salad


You'll need

  Salad 12 quail, halved and trimmed 1 tbsp caster sugar 1 fresh small red birdseye chilli, finely chopped 1 clove of garlic, finely chopped 1 cup firmly packed coriander leaves ½ cup firmly packed Vietnamese mint leaves 1 cup firmly packed mint leaves ½ cup firmly packed Thai basil leaves 1 Lebanese cucumber, thinly sliced on the diagonal 125 gm beansprouts 1/3 cup fried shallots, available from Asian food stores ½ cup lemon juice, plus 1 tbsp extra   Lemon and mint marinade 1 cup loosely packed mint leaves, coarsely chopped 1 tbsp peanut oil 1½ tsp ground white pepper 2 tbsp fish sauce, plus 1 tbsp extra

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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2004 George Wyndham Shiraz.

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