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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