Ingredients

• 12 quail's

Sauce

• 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

To Serve

• boiled jasmine rice
• Thai sweet chilli sauce (optional)

Method

1. 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 ingredients.
2. Coat the quail's in the sauce and leave them to marinate in the refrigerator for 1-8 hours.
3. 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.
4. To Serve: Serve the quail's with boiled rice, and sweet chilli sauce (optional).