BBQ Hoi Sin Butterfly Quail, Vietnamese Coleslaw and Soy Vinaigrette
Serves:  4
Average: 3 (5 votes)
Difficulty:
Cuisine:
Saved:
Vietnamese
127
Recipe by: Game Farm

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
BBQ Hoi Sin Butterfly Quail, Vietnamese Coleslaw and Soy Vinaigrette
Ingredients:
BBQ Hoi Sin Butterfly Quail
Dressing
Vietnamese Coleslaw
To Cook and Serve
Method:
BBQ Hoi Sin Butterfly Quail
  1. Using kitchen scissors or a knife cut up either side of the back bone right through the neck opening of the quails
  2. Drop the backbone into a bowl. Open out the bird skin side down, remove and offal or loose insides of the cavity if still present and add to the bowl
  3. With a knife or clean fingers run down the inside of the breast pushing against the bone each side until you reach the centre, gently remove the breast bones, leaving the legs intact
  4. Rinse the birds under cold water, and then pat it dry with kitchen paper and brush birds well with hoi sin sauce, cover and refrigerate until required
Dressing
  1. Combine all the ingredients and season with cracked black pepper to taste
Vietnamese Coleslaw
  1. Soak rice vermicelli in hot water, drain when soft
  2. Finely shred cabbage, carrot and red capsicum
  3. Add rice vermicelli and garlic chives. Add dressing and toss well to combine
To Cook and Serve
  1. Preheat a Bbq or chargrill pan to high heat, spray with canola spray
  2. Remove quail from marinade
  3. Bbq skin side down first for 3 to 4 minutes each side or until golden and cooked through
  4. To serve, place BBQ quails on individual plates with Vietnamese coleslaw. Drizzle with remaining dressing
FacebookPintrestX (Twitter)Google ClassroomShare via Email