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Hot And Spicy Quail

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  Ready-to-cook quails 4
  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)
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon

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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2429 Calories from Fat 1625

% Daily Value*

Total Fat 182 g279.5%

Saturated Fat 40.2 g200.8%

Trans Fat 0 g

Cholesterol 668.7 mg222.9%

Sodium 2608.2 mg108.7%

Total Carbohydrates 17 g5.6%

Dietary Fiber 2.6 g10.2%

Sugars 7.4 g

Protein 176 g351.8%

Vitamin A 75.6% Vitamin C 119.5%

Calcium 19.7% Iron 203.2%

*Based on a 2000 Calorie diet

Hot And Spicy Quail Recipe