Learn . Laugh . Eat

Marinated Quail with Spicy Thai Dressing (Gai nok ga tar yang)

Prep:

Cook:

"My best friend, Sayo, is a cosmopolitan woman who is very much accustomed to Western cuisine. One day she decided to show off her Thai culinary skills to me, which I realized I had underestimated as soon as I took the first bite of this dish – it is amazing! Thank you, Sayo, for giving me this recipe. I advise readers not to underestimate this dish as I did or you might miss out on something very special." Chef Saiphin Moore from Rosa's Thai Cafe

4 small quail, plucked and cleaned

marinade

  • 2 lemon grass stalks, finely chopped
  • 3 shallots, chopped
  • 4 garlic cloves, finely chopped
  • 3 coriander roots, chopped
  • 1 teaspoon salt

Dipping Sauce

  • 2 tablespoons nam pla (Thai fish sauce)
  • 2 tablespoons lime juice
  • 1 tablespoon chilli powder
  • 1 spring onion, chopped
  • 1 teaspoon roasted rice (available in Asian supermarkets), crushed

To Serve

  • Slices of fresh cucumber and red pepper
  • Chinese cabbage or iceberg lettuce, chilled
  • Thai basil leaves

Preparation

Spatchcock the quails by cutting them through the underside, then flattening them out lengthways. Set aside.

Make the marinade. Use a mortar and pestle to crush the lemon grass, shallots, garlic, coriander roots and salt to a thoroughly mixed rough paste. Put this mixture in a bowl with the quail and use it to coat the meat. Leave the quail in the refrigerator to marinate for at least 1 hour.

Cooking

Preheat the oven to 180ºC/350ºF/Gas Mark 4.

Put the marinated quail into a roasting pan and place it in the oven for 45 minutes.

While the quail is cooking, make the dip. Combine the fish sauce, lime juice, chilli powder and chopped spring onion in a bowl. Decant the mixture into a sauce dish and top with the roasted rice.

Once the quail is cooked, leave it to stand for a couple of minutes, then cut into medium-sized pieces if you wish. Serve the quail with the dipping sauce and fresh salad.

Enjoyed this recipe? Come learn from Saiphin herself during her special School of Wok masterclass Book your place here: http://bit.ly/rosasthaicafemasterclass


4 small quail, plucked and cleaned

marinade

  • 2 lemon grass stalks, finely chopped
  • 3 shallots, chopped
  • 4 garlic cloves, finely chopped
  • 3 coriander roots, chopped
  • 1 teaspoon salt

Dipping Sauce

  • 2 tablespoons nam pla (Thai fish sauce)
  • 2 tablespoons lime juice
  • 1 tablespoon chilli powder
  • 1 spring onion, chopped
  • 1 teaspoon roasted rice (available in Asian supermarkets), crushed

To Serve

  • Slices of fresh cucumber and red pepper
  • Chinese cabbage or iceberg lettuce, chilled
  • Thai basil leaves

Preparation

Spatchcock the quails by cutting them through the underside, then flattening them out lengthways. Set aside.

Make the marinade. Use a mortar and pestle to crush the lemon grass, shallots, garlic, coriander roots and salt to a thoroughly mixed rough paste. Put this mixture in a bowl with the quail and use it to coat the meat. Leave the quail in the refrigerator to marinate for at least 1 hour.

Cooking

Preheat the oven to 180ºC/350ºF/Gas Mark 4.

Put the marinated quail into a roasting pan and place it in the oven for 45 minutes.

While the quail is cooking, make the dip. Combine the fish sauce, lime juice, chilli powder and chopped spring onion in a bowl. Decant the mixture into a sauce dish and top with the roasted rice.

Once the quail is cooked, leave it to stand for a couple of minutes, then cut into medium-sized pieces if you wish. Serve the quail with the dipping sauce and fresh salad.

Enjoyed this recipe? Come learn from Saiphin herself during her special School of Wok masterclass Book your place here: http://bit.ly/rosasthaicafemasterclass

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