Ingredients:
4 quail, boned (maybe you can find the quail boned at your poultry shop/butcher)
1/4 cup char sui sauce
2 tbsp olive oil
2 tbsp lemon juice
3 tbsp light soy sauce
1 tbsp honey
Pulp from 4 small limes, in chunks
1 long cucumber, seeded and cut into ribbons
2 shallots, thinly slices
4 spring onions, thinly sliced
1 long red chilli, seeded and thinly sliced
1 cup mint leaves
1 cup coriander leaves
4 radish, cut into ribbons
35 grams rice vermicelli, softened in hot water, drained and rinsed
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Preparation:
Put the quail in a zip lock, pour in the sauce, massage and refrigerate for at least 2 hours. Mix the olive oil, lemon juice, soy sauce, honey and set aside.
Mix the cucumber, shallots, onions, chilli, mint leaves, coriander leaves, radish and vermicelli in a large bowl. Refrigerate until ready to serve.
Cook the quail in a lightly oiled cast iron skillet on high for about 3 -4 minutes per side. Serve with the salad, passing the honey dressing separately.
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