Name: Barbecued Quail and Red Cabbage Salad
Ingredients: ¼ red cabbage, shredded; 1 teaspoon five-spice powder; 3 tablespoons fermented red bean curd; 3 tablespoons light soy sauce; 1 tablespoon hot bean sauce; 3 tablespoons Chinese sesame seed paste; 1 large knob ginger, cut into 1-cm chunks; 2 shallots, outer layer removed; ¼ cup shao xing; ¼ cup coriander leaves; 4 quail; 4 cups water; 4 tablespoons sugar; 3 shallots, diagonally sliced; 4 lemon wedges

Preparation info

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

This recipe was inspired by Bruce cost’s wonderful dish of duck with red bean curd in his Asian ingredients book. The quail takes on a beautiful gaminess that is rich and intense, yet clean. You’ll need to start this a day ahead, as the quail is left to marinate overnight.

Ingredients

4 quail
4 cups water
1 large knob ginger, cu

Method

On a board, with a heavy knife, cut each quail down the backbone and press with the flat of your hand to butterfly them. Bring the water to the boil and add the ginger, shallots and shao xing. Return to the boil and simmer for 5 minutes. Add the quail and simmer for a further 3 minutes. Remove the pot from the heat and leave the quail to cool in the broth.

To make the marinade, blend al