Using kitchen scissors or a knife cut up either side of the back bone right through the neck opening of the quails
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
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
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
Ingredients
3 tsp (15 ml) soy sauce
2 tsp (10 ml) fish sauce
5 tsp (25 ml) peanut oil
1/4 tsp (2 ml) sesame oil
1 tsp (5 gm) grated ginger
1 tsp grated palm or brown sugar
cracked black pepper to taste
Method
Combine all the ingredients and season with cracked black pepper to taste
Vietnamese Coleslaw
Ingredients
2 tbsp hoi sin sauce
25 gm rice vermicelli
200 gm wombok Cabbage, trimmed
1 small carrot, peeled
ΒΌ red capsicum, seeds removed
10 sprigs garlic chives, cut into 5cm lengths
Method
Soak rice vermicelli in hot water, drain when soft
Finely shred cabbage, carrot and red capsicum
Add rice vermicelli and garlic chives. Add dressing and toss well to combine
To Cook and Serve
Ingredients
BBQ Quail, Vietnamese Coleslaw and Dressing
Method
Preheat a Bbq or chargrill pan to high heat, spray with canola spray
Remove quail from marinade
Bbq skin side down first for 3 to 4 minutes each side or until golden and cooked through
To serve, place BBQ quails on individual plates with Vietnamese coleslaw. Drizzle with remaining dressing
