Hot And Spicy Quail
|Sesame oil||3 Tablespoon (For Grilling)|
|Sunflower oil||2 Tablespoon|
|Garlic||3 Clove (15 gm), crushed|
|Spring onions||4 , finely chopped|
|Lemon grass stalk||1 , finely chopped|
|Cayenne pepper||1⁄2 Teaspoon|
|Worcestershire sauce||5 Drop|
|Fish sauce||1 Tablespoon (Nam Pla)|
Use a sharp knife to split the quail down the spine.
Splay the halves and flatten them with a cleaver.
For the marinade, heat the oil in a pan and add the garlic, spring onions and lemon grass.
Cook over moderate heat for 2-3 minutes.
Leave to cool.
Stir in the cayenne pepper, Worcestershire sauce, nam pla, sugar and salt.
Place the quail in a shallow dish large enough to hold them in a single layer.
Pour the marinade over, cover the dish and marinate 2 hours.
Turn the quail over from time to time.
Drain the birds and thread on to skewers.
Arrange under a preheated moderate grill and brush liberally with sesame oil.
Grill for 15-20 minutes or until cooked, turning frequently and brushing with more oil as necessary.