- 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
- 1For 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.
- 2Barbecue or char-grill quail, skin-side down first, for 3 minutes, then turn and cook for another 3 minutes or until just cooked through.
- 3Place 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.
- 4Place 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.
Drink Suggestion: 2004 George Wyndham Shiraz.