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2 tablespoons Chopped water chestnuts
1 tablespoon Chopped preserved vegetables
2 tablespoon Oyster sauce
12 Iceberg or or web's lettuce leaves
1 sprig Fresh mint leaves
1 sprig Fresh coriander leaves
300 g Quail meat, boned and minced
1/4 teaspoon Salt, or to taste
1/4 teaspoon Ground black pepper, or to taste
1/2 teaspoon Sugar
2 teaspoons Fish sauce
3 tablespoons Vegetable oil
1/2 teaspoon Minced garlic
1/2 teaspoon Minced fresh root ginger
1 tablespoon Chopped spring onion
Spicy fish sauce, to serve
Ingredients : Serves 4-6
2 tablespoons Chopped Chinese mushrooms, soaked2 tablespoons Chopped water chestnuts
1 tablespoon Chopped preserved vegetables
2 tablespoon Oyster sauce
12 Iceberg or or web's lettuce leaves
1 sprig Fresh mint leaves
1 sprig Fresh coriander leaves
300 g Quail meat, boned and minced
1/4 teaspoon Salt, or to taste
1/4 teaspoon Ground black pepper, or to taste
1/2 teaspoon Sugar
2 teaspoons Fish sauce
3 tablespoons Vegetable oil
1/2 teaspoon Minced garlic
1/2 teaspoon Minced fresh root ginger
1 tablespoon Chopped spring onion
Spicy fish sauce, to serve
Preparation:
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In a bowl, mix quail meat with salt, pepper, sugar and fish sauce.
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Leave to marinate for 20 minutes.
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Heat oil in a wok or frying pan and lightly brown garlic and ginger.
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Add quail meat and stir fry for about 1 minute.
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Add spring onion, mushrooms, water chestnuts and preserved vegetables and blend well.
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Stir fry for 2 minutes, then stir in oyster sauce. Transfer to a serving dish.
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To serve, place 2 tablespoons of mixture on a lettuce leaf with some mint and coriander and roll it up tightly, then dip roll into Spicy Fish Sauce before eating.
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Date Added: 2009-03-16 Views : 37