Quails are delicious, small and full of flavour. In this recipe they are coated in a
spicy sauce and barbecued, alternatively you can roast them in the oven.
3 medium plum or vine ripened tomatoes, diced
2 garlic cloves, finely chopped
1 onion, finely chopped
2 tsp finely chopped ginger
3 tbsp Thai fish sauce
juice of 1 lime
1 tbsp rice wine vinegar
1 tbsp caster sugar
1 tsp sesame oil
boiled jasmine rice
Thai sweet chilli sauce (optional)
Sauce: Place all the ingredients in a food processor and puree to a
smooth sauce, alternatively grind the tomatoes, garlic, onions and ginger together
in a mortar and pestle until you have a paste, and then stir in the remaining
Coat the quail's in the sauce and leave them to marinate in the refrigerator
for 1-8 hours.
To Cook: Prepare a barbecue to a moderate heat. Place the
quail's on the barbecue and cook them for 5-7 minutes brushing them regularly with
the excess sauce, turn them over and repeat the process. Remove the quail's from the
barbecue and keep them warm until ready to serve or allow them to cool and serve
them at room temperature.
To Serve: Serve the quail's with boiled rice, and sweet chilli