BBQ Hoi Sin Butterfly Quail- 1 x 4 pack Gourmet quail, butterflied
- 2 tbsp hoi sin sauce
Dressing- 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
Vietnamese Coleslaw- 2 tbsp hoi sin sauce
- 25 gm rice vermicelli
- 200 gm wombok Cabbage, trimmed
- 1 small carrot, peeled
- ¼ red capsicum, seeds removed
- 10 sprigs garlic chives, cut into 5cm lengths
To Cook and Serve- BBQ Quail, Vietnamese Coleslaw and Dressing
| BBQ Hoi Sin Butterfly Quail- 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- Combine all the ingredients and season with cracked black pepper to taste
Vietnamese Coleslaw- 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- 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
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