Are you making this recipe? If so please help us out. Send us the photo of the recipe. 4 Dressed Quail 4 tbsp. of Sesame Oil 4 Spring Onions (chopped) 4 cloves of Garlic (Lasan) (crushed) or 1 tbsp. of Garlic Paste (Pisa Lasan) (1/2") piece of Lemon Grass Root (chopped) 1 tsp. of Red Chilli Powder or Paprika 1 tbsp. of Palm Sugar 1 tsp. of Salt 1 tbsp. of Fish Sauce (Nouc Mam) Lime Juice (to taste) 2 tbsp. of Water 2 tbsp. of Vegetable Oil

1) Split quail down the bony side and flatten to get a broad breast. Score breast with deep cuts. 2) Make the marinade by heating vegetable oil in a skillet and frying garlic, onions, and lemon grass for a few minutes. Add chili powder, fish sauce, sugar, salt, and water and simmer for 3 minutes. Remove and cool. 3) Marinate quail and chill for two hours. 4) Heat broiler or barbecue and broil for 15 minutes on each side, basting frequently with sesame oil and marinade, until bird is crisp, aromatic and sizzling. Serve with a good squeeze of lime juice over quail. Note: If you don't have a broiler, roast quail in a hot oven for 30 minutes, turning once and basting frequently.

Yield: 4 Servings Degree of Difficulty: Medium Recipe Category: Main Course Chicken/Bird Recipe Ethnic Group: Vietnamese

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