Spiced quails with mushrooms

Name: Spiced quails with mushrooms
Yield: Serves 4
Cuisine: Malay
Ingredients: 2 tablespoons shredded fresh cloud ear fungus; 2 large red Chinese or Dutch chillies, finely sliced; 2 large red Chinese or Dutch chillies, finely sliced; 3 teaspoons fish sauce; 1 medium-size brown onion, finely sliced lengthwise; 4 teaspoons Laksa Paste; 12 shiitake mushrooms, sliced; 12 straw mushrooms, halved lengthwise; 4 tablespoons torn Thai/holy basil leaves; 30 ml/1 fl oz sweet soy sauce/kecap manis; 30 ml/1 fl oz sweet soy sauce/kecap manis; 12 green beans, sliced; 4 tablespoons torn Thai/holy basil leaves; vegetable oil, for deep-frying; 6 large quails, cut in half lengthwise; extra 20 ml/¾ fl oz vegetable oil; extra 20 ml/¾ fl oz vegetable oil; 4 small dried birds-eye or Thai chillies, roasted and ground; 4 small dried birds-eye or Thai chillies, roasted and ground; 2 teaspoons sea salt; 1 teaspoon black peppercorns, ground

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

4 small dried birds-eye or Thai chillies, roasted and ground
1 teaspoon black peppercorns, ground

Oceania
Asia
Australian
Australia
Malaysia
Malacca
Southeast Asia

Method

Combine ground chilli, pepper and salt and rub into quail halves to season.
Heat oil to 180°C/350°F in a deep-fryer or large pot and deep-fry quail, 6 pieces at a time to maintain oil temperature, for 5 minutes or until crisp and just cooked. Remove from oil and drain on paper towel. Repeat until all quail pieces are cooked. Sprinkle quail with a little of the