Quail Skewers with Asian Spices

Name: Quail Skewers with Asian Spices
Yield: Serves 4 as a starter or light lunch
Ingredients: 2 tbsp mirin (Japanese rice wine); 2 tbsp soy sauce; 1 garlic clove, peeled and finely chopped; 2 cm piece of fresh root ginger, peeled and finely chopped; ½ tsp Szechuan peppercorns; 4 quails; ½ small mooli (Japanese white radish); 100 ml sesame oil; sea salt; handful of shiso leaves (or mixed baby salad leaves); 1 tsp five-spice powder; 1 small green mango; handful of coriander shoots or leaves; 1 red chilli, deseeded and diced

Preparation info

Serves
4
as a starter or light lunch

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

4 quails
½ tsp Szechuan peppercorns
sea salt
1

Lunch
Starter

Method

First, soak 8 wooden skewers in cold water for at least 20 minutes. Cut along both sides of the backbone of each quail with poultry shears to remove it. Take out the giblets, then rinse the quails and pat dry with kitchen paper. Open out a quail on a chopping board and press down with the palm of your hand to flatten it slightly. Use poultry shears to cut the quail in two so that each half has