Char sui quail

Main Dish
4 servings
15 min
15 min
Very Easy


Number of serving: 4
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


  • 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.


Char Sui Quail, photo 1Char Sui Quail, photo 2

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