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Thai-style barbecued quail with lemon pepper dipping sauce

Australian Gourmet Traveller recipe for Thai-style barbecued quail with lemon pepper dipping sauce

By Emma Knowles
  • Serves 6
  • 20 mins preparation
  • 10 mins cooking plus marinating
Thai-style barbecued quail with lemon pepper dipping sauce
Thai-style barbecued quail with lemon pepper dipping sauce

The lime leaves do double duty, infusing the quail with subtle fragrance and protecting it from overcooking.

Ingredients

  • 2 tsp white peppercorns
  • 2 tbsp grapeseed oil
  • 1 garlic clove, finely chopped
  • 80 ml each lemon juice and lime juice (⅓ cup)
  • 26 kaffir lime leaves
  • 12 butterflied quail
Herb and lychee salad
  • ½ cup each Vietnamese mint and coriander (loosely packed)
  • ¼ cup bean sprouts
  • 2 spring onions, thinly sliced, placed in iced water to crisp, then drained
  • 6 lychees, halved
  • 1 tbsp grapeseed oil
  • 2 tsp each lemon juice and lime juice
  • fried shallots (see note), To serve

Method

Main
  • 1
    Dry-roast peppercorns until fragrant (1 minute), then finely grind in a mortar and pestle. Combine half the pepper in a non-reactive container with oil, garlic and half the juices. Finely shred 2 lime leaves, add to mixture, then add quail, cover and refrigerate, turning once, to marinate (30 minutes).
  • 2
    Meanwhile, for herb and lychee salad, combine herbs, bean sprouts, spring onion and lychees in a bowl, toss to combine, cover and refrigerate until required. Just before serving, add oil and juices, toss lightly to combine and scatter with fried shallots.
  • 3
    Preheat a barbecue or char-grill pan to high heat. Remove quail from marinade and season skin with sea salt. Barbecue, skin-side down, until golden (1-2 minutes). Place two lime leaves on each quail to cover breasts, turn and barbecue until just pink (1-2 minutes). Discard lime leaves, transfer quail to a platter. Combine remaining pepper, remaining juices and 1 tsp salt in a bowl and serve with quail, with herb and lychee salad.

Notes

Fried shallots are available from Asian grocers.
This recipe is from the January 2012 issue of
.
Drink Suggestion: Fragrant gewürztraminer. Drink suggestion by Max Allen

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  • Author: Emma Knowles