Chilli & lemongrass quail

Chilli & lemongrass quail

Cuisses de caille au piment rouge et à la citronnelle

By
From
Luke Nguyen's France
Serves
4
Photographer
Alan Benson

If you like Vietnamese lemongrass and chilli chicken, then you will love this simple yet elegant quail dish. This recipe also works fantastically well with that other French favourite, frog’s legs.

Ingredients

Quantity Ingredient
2 tablespoons fish sauce
1 tablespoon sugar
1 lemongrass stem, finely chopped, white part only
3 garlic cloves, chopped
2 red asian shallots, chopped
500g quail legs
2 tablespoons vegetable oil
125ml coconut water, (see glossary)
4 spring onions, cut into 3 cm lengths, white part only
1 red bird’s eye chilli, finely chopped
3 coriander sprigs, to garnish

Method

  1. Combine the fish sauce and sugar in a mixing bowl, stirring to dissolve the sugar. Add half the lemongrass, half the garlic and half the shallot. Add the quail legs and turn to coat, then cover and marinate in the fridge for at least 1 hour.
  2. Place a wok over medium heat. When the wok is hot, add the vegetable oil, then the remaining lemongrass, garlic and shallot. Fry for a few minutes, until fragrant. Add the quail legs and wok-toss for 3 minutes, or until golden brown and cooked.
  3. Increase the heat to high, add the coconut water and cook for 4 minutes, then add the spring onion and chilli and toss for a further minute. Transfer to a serving platter, garnish with the coriander and serve.
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