Quail breasts stuffed with shiitake mushrooms and water chestnuts deep-fried in beancurd skins with coriander yoghurt sauce

Name: Quail breasts stuffed with shiitake mushrooms and water chestnuts deep-fried in beancurd skins with coriander yoghurt sauce
Cuisine: Chinese
Ingredients: 2 coriander roots, minced; 3 cloves garlic, minced; 2 teaspoons minced ginger; 100 g shiitake mushrooms, finely chopped; vegetable oil; 25 ml Chinese Shaoxing rice wine; 1 teaspoon sesame oil; 6 large quail; 6 tablespoons Coriander Yoghurt Sauce; egg wash; 12 x 10 cm square beancurd skins, cut in half; ½ teaspoon freshly ground black pepper; ½ teaspoon sea salt; 2 tablespoons chopped coriander leaves; 18 fresh water chestnuts, blanched and minced; 6 green onions, finely sliced

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

This is a spectacular and elegant way to present these small birds, and a dish we often feature on the Restaurant menu. Apart from the gorgeous flavour and texture of these pastries, people love them because they do not have any small bones that involve tedious fiddling.

Ingredients

6 large quail
1 teaspoon sesame oil
25 ml Chinese Sha

Asia
Vietnam
China
Japan
Pastry
Spicy
Southeast Asia

Method

Remove breasts from quail (to give you 12 pieces meat), then discard skin and butterfly meat open. Set aside. Remove meat from legs and mince, discarding skin. Heat sesame oil in a frying pan and sear quail mince briefly over moderately high heat, about 1 minute. Deglaze pan with rice wine, then remove meat from pan.
Heat 2 teaspoons vegetable oil in pan and co