Serves 4
Ingredients
- 4 boned jumbo butterfly quail per serve
- 1 tablespoon Waji Red Chilli Paste
- 2 teaspoons fish sauce
- 1tablespoon vegetable oil
- 120g mixed Asian vegetables per serve, such as wong bok, bok choy, bean shoots, spring onions.
Method
Marinate the quail in chilli paste and fish sauce for two hours. Place quail on oven tray and roast on 180C for 10 minutes until cooked through. Keep warm.
Heat oil in wok or pan and stirfry vegetables without overcooking. Season to taste.
Waji Spiby
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