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Roast Quail with Crisp Curry Leaves - Chef Recipe by Luke Nguyen



Roast Quail with Crisp Curry Leaves - Chef Recipe by Luke Nguyen

Ingredients

"Another dish I enjoy at Ikan Bakar Pak Lang in Kampung Baru is roasted quails with curry leaves. The quails look (and smell) so appetising, nestled in a fluffy bed of fried onion, chillies and curry leaves. This dish is part of the restaurant's mind-boggling, help-yourself, nasi kandar selection, where you start with a big mound of steamed rice on your plate and then select curries, salads and other tantalising dishes arranged on trays to go with it." ~ Luke Nguyen.

6 x 100 g (3 1/2 oz) quails, cleaned
500 ml (18 fl oz/2 cups) vegetable oil
50 fresh curry leaves
4 long red chillies
1 large onion, sliced
Steamed jasmine rice, to serve

Marinade:

3 tsp five-spice powder
2 tsp sea salt
4 tsp brown sugar
2 garlic cloves, crushed
2 cm (3/4 in) piece of fresh ginger, peeled and finely chopped
3 Tbs light soy sauce
100 ml (3 1/2 fl oz) vegetable oil

Method

Put all the marinade ingredients in a large mixing bowl and mix until well combined. Add the quails, coating them well with the marinade. Cover and leave to marinate in the refrigerator for 1 hour.

Preheat the oven to 200°C (400°F).

Transfer the quails and marinade to a baking dish and roast for 15–20 minutes until the quails are lightly golden and cooked through.

Meanwhile, pour the oil into a wok and bring to 170°C (325°F), or until a cube of bread dropped into the oil browns in 20 seconds. Flash-fry the curry leaves in small batches for a few seconds, just until crisp. Remove with a slotted spoon and drain well on paper towels.

Now fry the whole chillies in the hot oil for 3 minutes, or until softened. Remove and drain. Reduce the heat to 150°C (300°F), then stir the sliced onion in the oil for 4 minutes until softened and slightly caramelised. Remove and drain.

Arrange half the crisp curry leaves and half the fried onion on a serving platter in an even layer. Top with the whole roast quails and garnish with the remaining curry leaves, onion and fried whole chillies. Serve with steamed jasmine rice.

Roast Quail with Crisp Curry Leaves - Chef Recipe by Luke Nguyen

Credits: This is an edited extract from Street Food Asia by Luke Nguyen published by Hardie Grant Books RRP $60 and is available in stores nationally.

Photo Credits: © Alan Benson.