Ingredients
Salad
Lemon and mint marinade
Method
Main
1.For 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.
2.Barbecue or char-grill quail, skin-side down first, for 3 minutes, then turn and cook for another 3 minutes or until just cooked through.
3.Place 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.
4.Place 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.
Notes