Char sui quail

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.